Frozen fruit and vegetables

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The season for frozen food is mainly winter and early spring. Last year’s vegetables and fruits are of little value then, and there are no new ones yet; there are also a lot of additions to dishes. Frozen food is worth eating all year round, because it is healthy and more and more diverse. 

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Freezing is the best form of food storage, because frozen foods lose several times less vitamins A, C, B vitamins than when storing fruit and vegetables, where a different method was used. For example, losses of vitamin C during freezing and storage at low temperatures do not exceed 20%, and with traditional storage, eg in the basement, almost all vitamin C, 5-30% vitamin A disappears. For comparison, compotes and jams are poorer by 35 % of this vitamin, dried vegetables about 50% and syrups by as much as 75%. In addition, frozen products maintain aroma and taste. A very big advantage of frozen foods is the lack of any preservatives. Sugaring, salting, pickling also preserves food, but causes more loss and change of taste by introducing preservatives. Freezing is the only method of preservation of food that does not cause loss of taste and nutritional value of products. 

Freezing is a complicated process that precedes several stages. First, vegetables and fruits are carefully selected in terms of high quality. As a result, the best vegetables and fruits are allowed for production. Then they are washed, cut and blanched (this is the process preceding freezing consisting of a short-term heating of vegetables for a few minutes at a temperature of 85-100 degrees C. Blanching stops tissue enzymes preventing color changes and the taste of frozen vegetables. Hardy vegetables, peas, carrots, beans, asparagus, maize, cauliflower and broccoli are also processed, and this process means that the dishes we prepare need less time to prepare after thawing. At the very end, the vegetables are very quickly frozen. Freezing tunnel in the stream of very cold air Thanks to the fact that vegetables are frozen in this way, they do not stick to each other and retain their natural appearance and, above all, retain their nutritional properties. 

In order to preserve nutritional values, it is also important to store frozen foods at home and prepare them for consumption. Eat fruit or vegetables immediately after taking them out of the freezer or thaw them immediately before consumption and never under warm water. If the food is not subjected to a heat treatment, it is better to thaw it in the refrigerator than at room temperature. It is very important that after defrosting – even partial – it should not be frozen again. It can cause the proliferation of bacteria that are dangerous for health. On every frozen product package, such a warning should be found. Similarly, like many other information, such as how long the food can be stored depending on the temperature in the freezer. 

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You can read also: Vitamins C and E – large doses

Posted on: March 4, 2019

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