Frozen Vegetables are Not Bad In Nutrition

Careful consumers will find that there are a variety of frozen vegetables in the freezer area in the supermarket, such as frozen peas, frozen broccoli, Frozen Corn Kernels, etc. It is recommended that you store some in moderation, and you can emergency when there are no fresh vegetables.

Some people think that frozen vegetables are very low in nutrition. In fact, they may have higher nutritional value than some fresh vegetables. The reason is that after vegetables are picked, they still breathe and consume internal nutrients. Moreover, before entering the supermarket and fruit and vegetable market, it has to go through a period of transportation, which will inevitably cause nutrient loss due to respiration.

Frozen vegetables are generally processed from fresh vegetables of the season. After blanching and heating, they are immediately frozen and stored at minus 18°C. At this temperature, the respiration of vegetables is almost stagnant, and microorganisms such as bacteria cannot grow and reproduce, but it is beneficial to retain nutrients. Studies have shown that although frozen vegetables will lose a little water-soluble vitamin C and B vitamins, dietary fiber, minerals, carotenoids, vitamin E, etc. are all well preserved. Some polyphenol antioxidants may also increase in storage. Therefore, the latest edition of the US Dietary Guidelines points out that frozen vegetables can partially replace fresh vegetables as a source of nutrition.

Frozen Corn Kernels

When buying Frozen Vegetables, you should pay attention to products with a complete package, a shiny surface, and no residual frost crystals. You can also make some frozen vegetables at home, but pay attention to the following points:

First, choose some vegetables suitable for freezing, such as peas, broccoli, carrots, etc.

Second, blanch the water before freezing. Changing the vegetables into a shape suitable for cooking and then blanching the water can kill bacteria on the one hand, and make the color of vegetables better on the other, because blanching can destroy the activity of oxidase in vegetables and prevent oxidase from destroying chlorophyll .

Third, drain the water after blanching, and pack it in small packages to avoid safety hazards caused by repeated thawing.

Fourth, do not freeze for too long, try to finish eating within two months. After the frozen vegetables are taken out of the refrigerator, they can be cooked directly by blanching them quickly, which is very convenient.

In addition to frozen vegetables, Frozen Fruits are also popular. Please feel free to contact the supplier of frozen vegetables if necessary