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Is it good to freeze vegetable or fruit because it’s fresh and it wilts quickly?

When we go to the supermarket to buy groceries, there are many options: fresh, dry, frozen. We tend to gravitate towards fresh shelves rather than freezers. I think that the freezing process will reduce the nutritional value.

Is fresh food really better? So how can you be sure that with fresh produce that you keep in the fridge for 5 days, the nutritional value will be greater than the frozen ones?

Freezing food was known about 100 years ago as the wisdom of the Inuit people. Alaska Natives They will keep the fish they find by hardening them quickly. The ice crystals do not damage cells or taste. while fruits and vegetables contain 70-90% water and will lose water after harvesting. and are attacked by microorganisms and degraded by enzymes if not frozen.

Currently, new technologies are being used. is blanching before freezing Of course, there is no chemical contamination. And while we are concerned that this process is losing its nutritional value. But did you know that any fresh, unprocessed food also loses its nutritional value? Green beans, for example, lose their vitamin C in the 24-48 hours after packaging.

According to a study by the University of California. By comparing the nutritional value of fresh fruits and vegetables with eight frozen vegetables, namely corn, broccoli, spinach, carrots, beans, green beans, strawberries. and blueberries By studying the amount of fiber and minerals such as magnesium, calcium, iron and zinc. There was hardly any difference found.
Incredible data was found in frozen corn, green beans and blueberries. It has more vitamin C than fresh produce. Frozen broccoli and peas also contain more riboflavin, or vitamin B2, than fresh.

in terms of nutritional value Frozen fruits and vegetables are great at stopping the natural decay process. if stored properly These foods also have a lot of vitamins and minerals left over. As for the deliciousness Of course, it depends on the taste of each person.

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