§ Mr. Hastingsasked the Minister of Food to what extent the nutritional value of vegetables is affected by dehydration and deep-freezing, respectively.
§ Major Lloyd GeorgeThe evidence on this subject is not complete. There is known to be some loss of nutritional value during the blanching which precedes both the dehydration and deepfreezing processes. But since dehydrated and deep-frozen vegetables usually require less cooking, their nutritional value after cooking is very similar to that of cooked fresh vegetables.