The vegetable dehydration technique is reasonably simple and consists of exposing the food to the sun or to place it in appropriate dryers for removing a high water amount contained in the product. The dehydration preserves the vegetable because it reduces its moisture content, therefore avoiding or limiting the microorganism growths and chemical reactions. The removal of the water facilitates the transport, the storage and the management of the final product, no matter it is assigned to direct consumption or as ingredient in elaborating other nutritive products.