摘要：Nutrition is the essential subject for life. Food processes are developed in the base of some treatments such as drying. In the research, nutritive values of dried eggplant, dried leek, dried cauliflower, dried broccoli were determined after having been dried under sunlight or in the greenhouse due to season or weather conditions. Investigated main nutrients of dried eggplant were as follows; thiamin (B1), riboflavin (B2), retinol (A), pyridoxine (B6), ascorbic acid (C), folic acid, magnesium (Mg), potassium (K), sodium (Na), phosphor (P), zinc (Zn), ferrous (Fe), copper (Cu). In the study, same food components of dried leek, cauliflower and broccoli were established except phosphorus (P) and copper (Cu) values but niacin and calcium (Ca) values were present. Conditions of drying process are exposed to some factors such as heat, air oxygen and sun light that affect the nutrients especially vitamins. The increase of dried weight of investigated vegetables cause the nutrients to concentrate in dry basis. Studied dried vegetables should generally contribute to nutrition level because of their maintained nutrient compounds.
关键词：Drying; nutrition; vitamins; minerals; process
