Are Frozen Vegetables Equally Nutritious?
Most people think that although frozen vegetables are convenient and time-saving, if you have time to cook, it is more nutritious to buy fresh vegetables, but this is actually a misconception. Frozen Vegetable Suppliers tell us that after frozen vegetables, the retained nutrients are even more nutritious.
Are Frozen Vegetables really only time-saving and convenient for cooking? Studies have found that many people have a congenital myth about frozen vegetables. In fact, the nutritional difference of vegetables before and after freezing is not big.
The research team compared the nutrient content of 8 kinds of vegetables when they were frozen and fresh, and found that the vitamin B2, C, and E content of vegetables were not significantly different before and after freezing. Some vitamin content even increased after freezing, only carrots, The β-carotene in spinach and peas decreased significantly after freezing.
This study found that after freezing, the nutritional structure of fruits and vegetables may change, but the changes are very small, while other nutrients, such as minerals and cellulose, are hardly affected by freezing. The experimental results confirmed that the nutritional value of most vegetables is not much different whether they are frozen or not.
However, it should be noted that when vegetables are heated at high temperatures, their nutrients will be doubled. Experts point out that compared to whether it is frozen or not, the nutrients of vegetables are more likely to be lost during the cooking process. Especially the boiling method will reduce the nutrition by about 50-60%. Among them, water-soluble vitamins such as vitamin B and C are the most lost. In addition, the longer the heating and cooking time, the more nutrients will be lost, especially Organic Frozen Vegetables. Therefore, it is recommended to use a small amount of water, steam or microwave for a short period of time, to retain more water-soluble vitamins or antioxidants.
In fact, frozen vegetables can retain more nutrients when they are matured. After the vegetables are harvested, they will gradually lose water, starch and sugars, and after transportation, sales and storage, nutrients will continue to be lost in these processes. But if you make frozen vegetables, harvest them when they are just ripe, go through high temperature (such as blanching) to quickly destroy the enzymes in the vegetables, and then freeze them immediately. Unlike long-term high-temperature boiling, it can retain more nutrients And freshness. Therefore, stop the myth that frozen vegetables are not nutritious and not fresh. Many frozen vegetables contain even more nutrients than commercially available "fresh vegetables".