The dietary recommendation of the National Association of Hungarian Dietitians (MDOSZ) is Smart board According to the daily We should eat 5 servings of vegetables and fruits to eat healthy. This is especially difficult to adhere to at the end of winter and the beginning of spring, because fresh vegetables and fruits have not yet been produced, although we need them most. However, the quick-frozen products or “packages” we put away, in which we sealed the flavors of last summer or fall, can be an ideal substitute.
But what is the difference between quick-frozen, store-bought and home-frozen goods? How long will it last? How much do frozen foods lose their mineral and vitamin content and enjoyment value compared to fresh foods? You can also find answers to these questions below based on the Dietitians Association’s announcement.
Slow or fast? Not all the same
In order to maintain a longer shelf life, we store our food with the heat removed. One way to do this is by cooling between 0 and 10 degrees Celsius. In such cases, freezing does not yet occur, it is only about keeping the bulk of the food in the refrigerator Do not spoil quickly. On the other hand, if we want to store something for a longer period of time, it must be frozen. In this case, the temperature of the product drops below its freezing point, and thus its water content is frozen.
the frozen product Its quality is largely determined by how quickly the freezing occurs. According to the method of freezing, we differentiate between slow and fast freezing. The former are used at home, and the latter are used in industrial conditions.
the slow freeze During this process, a small number of large ice crystals form in the tissues of the grown fruit, which exert pressure on the cell walls due to the increase in size caused by freezing – this causes structural damage. In this case, after thawing, the intercellular fluid containing vitamins and minerals flows out through the cracked cell wall, that is, the fruit releases juice, which significantly reduces its nutritional content. Therefore, it is recommended to use this juice if possible.
the In industrial quick freezing However, large ice crystals do not have time to form, so in this case a large number of very small ice crystals are formed, which are evenly distributed in the tissues and do not damage them. Unlike frozen products at home, nutrient loss is minimal in quick-frozen products, which means their vitamin and mineral content remains roughly equivalent to fresh.
TSH and IBS: How good is your health knowledge? – a test
Is fresh really better than frozen?
Category search vegetables and fruits: Fresh, frozen and fresh stocked – The latter means that it is stored in the refrigerator. Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries and strawberries were examined in the three freshness categories, for vitamin C, provitamin A, and folic acid content. The results of the study did not support the general belief of consumers that the nutritional value of fresh foods is significantly higher compared to the frozen version. The vitamin content of the foods examined in the three categories did not show any significant difference.
This means that we should feel free to buy vegetables and fruits, and feel free to eat what we have frozen, because we can also use them to maintain our vitamin stocks at a level until fresh produce is produced. Fresh vegetables and fruits should then be returned to the empty refrigerator. Good to know Frozen fruits usually last for six months, while frozen vegetables last up to one year. By the way, you can also freeze herbs – they keep their flavor for three months.
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