Unverified75% confidenceTradeoffTime unknown
叶菜类（菠菜、羽衣甘蓝）冻干后风味和复水好但极碎易成粉；根茎类（胡萝卜、秋葵）成型度好但复水偏慢。要整块口感选根茎类，要撒汤入味选叶菜
1
Sources
75%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified整根秋葵脱水制成，保留了秋葵的天然形态和籽粒口感，酥脆度较高，开封后需尽快食用否则容易受潮变软81% similarUnverified菜品种类越多（3种以上蔬菜+菌菇+豆制品）营养越均衡但脱水复水后差异大，叶菜类复水后口感塌软，根茎类（土豆、莲藕、笋）和菌菇类复水保形最好，选购优先看菌菇根茎占比80% similarUnverified叶菜类（菠菜、油菜、韭菜）农药残留通常高于瓜果类，因叶片直接接触喷洒且难清洗；根茎类（土豆、萝卜、山药）残留最低，介意残留者可优先根茎类80% similarUnverified复水效果与蔬菜纤维粗细相关：叶菜类（菠菜、白菜）冻干后复水好，根茎类（胡萝卜、土豆片）即便冻干也难完全恢复脆度，买根茎类别期待鲜切口感79% similarUnverified生菜/娃娃菜等结球叶菜看重心：同等大小掂起来重的水分足更新鲜，轻飘飘的多为脱水或存放过久；散叶菜则反之，越轻越嫩77% similar
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