Many people have misconceptions about frozen fruits and vegetables, believing that they suffer from a significant loss of nutrients. In fact, frozen fruits and vegetables are as nutritious as fresh vegetables, and even have higher nutritional value. This is because the raw material requirements for frozen fruits and vegetables are relatively high, which must be of good quality, suitable maturity, uniform size and length, free from pests and diseases, and pollutions. After harvesting, it is required to not be soaked, tied, overlapped or compressed, and transported in a timely manner. From harvesting to freezing, it is controlled within 4-10 hours depending on the variety, thereby ensuring the freshness of the raw materials. The frozen vegetables have been kept in a low temperature environment below -18 ℃, and various biochemical reactions inside them have also been suppressed. During frozen transportation, the nutrients in the vegetables will not be lost.

When freezing fruits and vegetables, due to the short dehydration time of the vegetables, water can quickly pass through the maximum crystallization zone at 0 to -5 degrees Celsius, and small ice crystals are formed both inside the cells and in the cell gaps, without damaging the cell wall. After thawing, vegetables have good reducibility and basically maintain their original color, aroma, taste, shape, and nutritional composition. After vegetables are frozen, their juice not only contains a large amount of water (usually 65% to 97%), but also soluble nutrients such as inorganic salts, organic acids, sugars, and bone glue.

When vegetables slowly freeze, the cell fluid dehydrates and water forms large ice crystals, severely damaging the cell wall; After thawing, a large amount of juice and nutrients are lost, and the meat becomes spongy, with reduced brittleness, resulting in significant loss of both quantity and quality.