And the fruit and vegetables in the refrigerator, frozen vegetable and fruit the reality is cold: frozen will make some fruits and vegetables flavor and nutrition greatly reduced, but there are still some tough fruits and vegetables to withstand the rigorous test, almost intact to save their essence. Here we will be based on the views of the US Department of Agriculture experts to select several of them to explain. Of course, in addition to the selection of fruit and vegetable varieties, storage methods are also important: experts suggest that after opening the package is best not to eat the food in the refrigerator freezer, frozen vegetable and fruit roll the bag out of the excess air.
After enjoying a bag of frozen corn, frozen vegetable and fruit you will find that canned corn is not delicious enough. At the same time, frozen before the hot process will make corn lutein and zeaxanthin content of 118%, and these two carotenoids can effectively combat vision loss. The best shelf life for frozen corn is six months.
The taste and texture of the frozen peas are similar to the fresh peas that have just been peeled. At the same time, "Food Science" magazine studies have shown that frozen pea can increase its antioxidant activity. May wish to package large, because only half a cup of peas will be able to meet the human body daily 13% of the VC demand. Peas are also very resistant to storage, even in the refrigerator storage for one year, frozen vegetable and fruit frozen vegetable and fruit the total VC content will only lose 10%.
Studies have shown that frozen spinach contains more calcium than fresh spinach (which contains calcium even more than the same amount of milk). Italian scientists said that steaming can destroy the spinach cell wall, so as to more fully release the antioxidant contained. However, frozen vegetable and fruit you have a good day because a study in Poland shows that folic acid levels in spinach fall by 43% between the third and sixth months of the freeze.
A Romanian study shows that even if the blueberry stored in the following zero will not lose much anthocyanins - a can prevent heart disease and cancer flavonoids. frozen vegetable and fruit You can of course put the blueberries at room temperature to make it natural thaw, but the University of North Carolina study found that if you use a microwave oven thawed 1 minute, anthocyanin levels will rise.
"Food Science" magazine research shows that, frozen vegetable and fruit compared to canned cherry, deep frozen cherries can lock more anthocyanins. But the disadvantage is that if you use them for a long time to produce fruit or mixed with yogurt, its nutritional value will be no small loss. Studies have shown that after six months of freezing, the polyphenol content in cherries is reduced by 50%, frozen vegetable and fruit compared with only 25% at three months.
In the supermarket sales of fruit and vegetable areas, some products are bright colors, but there are many businesses through special spray to create fruit and vegetable "just picking" the illusion, and to "healthier" slogan to induce consumers to buy these so-called " Fresh fruits and vegetables ". However, in fact, these fruits and vegetables may have been stored in the supermarket for a month, frozen vegetable and fruit after customers buy home, it may also be stored in the refrigerator for a few days will be eaten. In this process, fruits and vegetables may gradually corrupt, frozen vegetable and fruit loss of some nutrients. In contrast, frozen vegetable and fruit if the fruits and vegetables are frozen immediately after harvest, but will contain higher levels of vitamins and antioxidants.