Are frozen vegetables less nutritious than fresh vegetables? The Consumer Protection Committee has done a professional test, and the result is…

Vegetable Frozen Nutrition Conference Lost?
Is nitrite exceeding the standard?
Shanghai Consumer Rights Protection Commission
carried out relevant tests

The Shanghai Consumer Protection Committee selected the products sold in the supermarketfrozen green beans, edamame and quick-frozen broccoli, carrots, shepherd’s purse and the corresponding fresh vegetables in the vegetable market strong>, it was sent to Shanghai Yuanben Food Quality Inspection Co., Ltd. (Shanghai Nutrition Food Quality Supervision and Inspection Station) for testing. Frozen and fresh vegetables were also tested for vitamin C content.

Test Results
  • Frozen green beans and edamame have little difference in vitamin C content compared to fresh ones, while frozen broccoli and shepherd’s purse are more Compared with , the vitamin C is less, which should take into account the accelerated oxidation of vitamin C after the vegetables are cut open during the production process.

In fact, from the time the vegetables are picked, nutrients continue to be lost. Nutrient loss is accelerated, but freezing can slow it down. In view of the fact that fresh vegetables also undergo washing, cutting, etc. before cooking,
The overall impact of freezing on nutrition is not large.

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    Frozen and fresh vegetables contain about the same amount of nitrite. Because of the elevated nitriterelying on bacteria, frozen vegetables are processed and stored at low temperature, which is like “frozen age” vegetables the same.

< span>The test results show that freezing has little effect on vegetables.The differences of vegetables are mainly due to origin, processing technology, storage environment and duration, etc.< /span>.

< strong data-brushtype="text">How do I freeze and thaw fresh vegetables to maximize their nutrition?

Fresh vegetables should be sorted and processed as soon as they are received . Some vegetables can be cut directly and frozen, such as mushrooms, onions, cabbage, squash, etc. Some leafy greens need to be blanched before freezing, and must be placed in the pot when the water reaches the boiling point of 100°C to preserve its color.

At the same time, immerse it in cold water as soon as possible after blanching, and then absorb the water on the surface, then put it in Store in the freezer. Other vegetables are recommended to be cooked and then frozen, such as tomatoes, because they will soften when thawed after being directly frozen. In addition, potatoes, sweet potatoes, etc. can also be cooked and then frozen.

In addition, the thawing process is important. Frozen vegetables should be processed and cooked as soon as they are thawed. If the body is large, it is recommended to follow theStore in the required amount to avoid repeated thawing and freezing.

Consumption in China Produced by the New Media Editorial Department of the Journal of Journalism

Source/China Consumer News·China Consumer Network