In the cold winter of the past, green leafy vegetables were seldom seen, but with the maturity of freezing technology, we can eat frozen vegetables, fruits and meats, more and more fresh, and the variety of foods became more and more abundant. So what about the nutrition of these foods? Many people think that the nutrition of frozen foods is not as high as that of fresh, especially frozen vegetables. In fact, the nutrition of frozen foods is not low.
At present, rozen foods on the market is divided into chilled food and frozen food. chilled food is to reduce the temperature of the food to near the freezing point and preserve it, such as food preserved at 0℃. Frozen food is stored at a lower temperature than the freezing point, such as quick-frozen dumplings. Frozen food now mainly includes fruits and vegetables, aquatic products, meats, poultry and eggs, rice and flour products, and convenience food.
Some people think that frozen vegetables and fruits have low nutrition. In fact, after picking, vegetables and fruits will still breathe and consume internal nutrition. And before entering the supermarket, vegetables and fruits market, it has to be transported for a period of time. There is no way to avoid the nutritional loss caused by breathing. Frozen vegetables and fruits are frozen immediately after harvesting. At very low temperatures, the respiratory function almost stagnates, and microorganisms such as bacteria can not grow and reproduce. On the contrary, it is more conducive to maintaining the freshness of vegetables and fruits and the retention of nutrients.
For meat, at very low temperatures, water in meat will be frozen into ice crystals, resulting in freezing denaturation of protein and a series of changes in physical and chemical properties, which will indeed affect the taste, and may be drier when eating. However, the contents of protein and mineral will not change during storage. Although a small part of soluble protein, salt, vitamin and other water-soluble nutrients will be lost, it will not affect core nutrition.
The freezing technology of modern food industry has been very mature, and the nutrition of fruits, vegetables and meats products will be readjusted during the freezing process. For example, the filling and nutrition combination of quick-frozen dumplings are even more abundant and balanced than that of home-made dumplings. The nutrition is really not low. As long as you choose frozen foods from regular manufacturers and carefully read the nutritional labels of frozen foods before purchasing, you will be able to choose nutritious and delicious frozen foods.
