Frozen Fruits and Vegetables May be Healthier Than Fresh Ones? !

We all know that eating more fruits and vegetables can make your body healthier. However, what should I do if I want to eat cherries and strawberries in winter and persimmon and grapefruit in summer, or the fruits and vegetables I bought on the weekends are not finished in time? Compared to the situation that often happens, it is time for the Frozen Food Supplier to show you about frozen vegetables and frozen fruits!

Frozen fruits and vegetables means that you can enjoy your favorite berries or peaches in winter. It also means less decay and allows us to enjoy the most nutritious products at the best time.

In fact, studies have shown that frozen fruits and vegetables contain as many vitamins as fresh fruits and vegetables, sometimes even more.

Frozen Fruit “is commercially picked at the peak of ripeness, then quickly frozen individually and packaged under a nitrogen atmosphere,” Lester said. Exposing fruits and vegetables to nitrogen helps preserve nutrients that are degraded by oxygen.

Vegetables used for commercial freezing are also picked when they are ripe, but unlike fruits, vegetables are “blanched” before being frozen. Vegetables are exposed to hot water at 90 to 95 degrees Fahrenheit when they are cooked. Discoloration and loss of taste will occur. Therefore, during frozen storage, vegetables undergo another process to keep their color fresh and green. Blanking will also change the fiber structure, making vegetables softer, less crunchy, and easier to chew.

Frozen Vegetables

However, after blanching, the vitamin C of vegetables will be reduced by up to 50%. However, the good news is that, like fruits, Frozen Vegetables are usually picked when they are at their highest ripeness and are more nutritious than freshly sold products. Fresh vegetables are usually picked when they are not ripe so that they last longer during transportation and storage. In other words, frozen vegetables have a nutritional advantage, which helps to offset any nutritional loss during blanching, and still ranks higher in nutrition compared to commercial fresh products.

Tips for freezing fruits and vegetables

For the best nutrition, choose frozen vegetables without sauce or salt or fruits without sugar.

Frozen fruits and vegetables should be hard and not soft. Do not buy frozen vegetables or fruits that are mushy, moist, or thawed.

Keep the freezer closed. Every time the refrigerator is opened, the frozen product is exposed to room temperature, which may result in the loss of plant active compounds. Store fruits and vegetables in the back of the refrigerator to avoid unnecessary thawing.

Do not overheat frozen products. Thawing on the countertop is the best way to keep the plant active compounds in the fruit. Light steaming or microwave is the best way to preserve vegetable nutrition.

Squeeze the lemon on the frozen vegetables after heating. The vitamin C in lemon juice can help replenish the vitamin C lost during the blanching process, and it can also make vegetables more vivid and fresher.