Will Frozen Fruits And Vegetables Cause Nutrient Loss

Most fruits and vegetables are seasonal and have a relatively short shelf life. With the development of technology, our fruits and vegetables can be quickly frozen, and we can eat fruits and vegetables that are not a solution all year round. So, some people may ask, do fruits and vegetables still have their original nutritional components after being frozen? Will the freezing and thawing process damage vitamins? So, will frozen fruits and vegetables cause nutrient loss? Let's explore:
First of all, we need to know that freezing is different from refrigeration. Freezing reaches a low temperature of around -18 ℃, but this temperature is not suitable for most fruits. When fruits thaw, the cells are damaged, and the taste will be much worse. Therefore, this is suitable for vegetables with high starch content. The nutrition of frozen vegetables is well preserved. Because the vitamins in vegetables, such as water-soluble vitamins such as vitamin C and B, are easily destroyed at high temperatures, but are well preserved at low temperatures.
Scientists from the University of Sheffield Harlem in the UK, after studying 37 products, found that there was not much nutritional difference between fresh and frozen foods. The study also found that frozen green beans and fresh green beans contain higher levels of beta carotene after cooking.
Every vegetable has its growing season, and if you miss this season and want to eat it again, it will either be very expensive or frozen vegetables taken directly from the cold storage. Since that's the case, why don't we buy more during its season and make our own frozen fruits and vegetables. In this way, when you want to eat but can't buy it, take it out of the refrigerator and thaw it to make delicious dishes.