Will the nutrition of frozen food be lost

Many people think that frozen food is unhealthy, so they think that frozen vegetables are not as fresh and nutritious as ordinary fresh vegetables. However, the latest research shows that the nutritional value of frozen vegetables is actually higher than ordinary fresh vegetables.

Once the fruits and vegetables are harvested, the nutrients are slowly degraded and lost. When most agricultural products are delivered to the market, they will not be as fresh and nutritious as they were just picked.

Sometimes, in order to facilitate long-distance transportation or maintain a better appearance, farmers will harvest fruits and vegetables before they mature. The time for fruits and vegetables to develop complete vitamins and minerals will be reduced. Even if the appearance of fruits and vegetables continues to mature, they actually contain Nutrients can no longer compare to whole and mature fruits and vegetables. In addition, fruits and vegetables are exposed to a lot of heat and light during transportation, which degrades some nutrients, such as the weaker vitamin C and vitamin B1.

However, frozen vegetables are usually frozen at the peak of vegetable maturity. At this time, the nutritional value of the fruits and vegetables is just the highest, which can lock the most nutrients and antioxidants, and retain the freshness and nutrients of the vegetables without affecting them. Its flavor.

This processing method makes the water in the vegetables quickly form regular and fine ice crystals, which are evenly dispersed in the cells, and the vegetable tissues will not be destroyed. At the same time, the biochemical processes inside the vegetables cannot be carried out, so bacteria and molds cannot develop. . Quick-frozen vegetables are very convenient to eat, and you don’t need to wash or cut them when you get them indoors. Because most of the frozen vegetable products are steamed, and some seasonings such as salt may also be added, so they are cooked with rapid fire, and they are cooked instantly. Their taste, color and vitamin content are almost the same as fresh vegetables. .