Summer is happy because we can always have fresh vegetables and fruits. Sometimes we also think that it would be great if we could keep these vegetables and fruits until winter, but the shelf life of vegetables is very short. Some people suggest freezing a portion of vegetables and eating them during the winter. Just as this statement was formed, some people jumped out and said that frozen fruits and vegetables will lose a lot of nutrition. Is it true that freezing and thawing processes can damage vitamins, and the nutrition of frozen fruits, vegetables, and fruits is definitely not as good as fresh ones?

Freezing is different from refrigeration, as it reaches a low temperature of around -18 ℃, which is not suitable for most fruits (as the result of doing so is that the cells are destroyed when the fruits thaw, resulting in a much worse taste). 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 United Kingdom found that there was not much nutritional difference between fresh food and frozen food after studying 37 kinds of products. The study also found that after cooking frozen green beans and fresh green beans, the content of β Carotenoids are higher.

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 directly taken out of the cold storage. Since thats the case, why don we buy more during its season and make our own frozen fruits and vegetables. This way, when you want to eat but cant buy it, take it out of the refrigerator and thaw it to make delicious dishes.