Which loses less nutrients, frozen food or air dried food?

Some people think that frozen fruits and vegetables are low in nutrients. In fact, after picking fruits and vegetables, they still have a respiration effect.

Consume the nutrients inside. Moreover, before entering supermarkets and vegetable and fruit markets, it has to go through a period of transportation, and there is no way to avoid the loss of nutrients caused by respiration. Frozen fruits and vegetables, on the other hand, are frozen immediately after picking.

At very low temperatures, respiration is almost stagnant, and microorganisms such as bacteria cannot grow and multiply, which is more conducive to maintaining the freshness of fruits and vegetables and the retention of nutrients.

For meat, under extremely low temperature conditions, the moisture in the meat will be frozen into ice crystals, resulting in frozen denaturation of the protein and a series of physical and chemical property changes, which will indeed affect the taste, and it may taste dry and hard. However, the content of proteins and minerals does not change during preservation, although a small amount of soluble proteins, salts, and vitamins are lost.

and other water-soluble nutrients, but do not affect the core nutrients.

There are many advantages of freeze-dried food, one is high nutrition, all kinds of vitamins, carbohydrates, proteins, chlorophyll, biological enzymes, amino acids and other nutrients in fresh ingredients are preserved, and they are still nutritious after freeze-drying.

Second, it is sweeter and tasty, because the water is volatilized, so apples, strawberries and other things will be sweeter.

The third is easy to preserve, because freeze-dried food, there is no moisture, so it can be stored for a long time, as long as it is stored in the sealed package away from light, and then eaten after 3-5 years.

The fourth is rehydration, soaking freeze-dried food in water can restore the original taste in a short time. If you usually eat it, you can put freeze-dried food directly in milk, which is convenient and delicious.

Of course, it is freeze-dried food, and the food can well preserve the original protein, vitamins and other nutrients in the food after freeze-drying, especially those volatile heat-sensitive components are not lost. Therefore, it can maintain the original nutrients to the greatest extent and effectively prevent oxidation in the drying process, the transformation of nutrients and state changes, and the freeze-dried products become sponge-like, no shrinkage, excellent rehydration, easy to eat, and contain very little water, and can be stored and transported at room temperature for a long time after the corresponding packaging.

Because repeated thawing and freezing of frozen food will destroy the nutrients in it, resulting in the loss of nutrients such as cytoplasmic liquid, which is the most nutritious in the food, along with water. Therefore, it is necessary to thaw correctly and eat it reasonably to prevent the loss of nutrients.

Frozen food and air-dried food are of course air-dried food with large nutrient loss, and air-dried food will lose a lot of nutrients after being exposed to the sun and wind, because the food substance will be significantly reduced by the sun and wind, and the reduction will cause nutrient loss. Frozen food can lock in moisture and avoid nutrient loss after rapid cryopreservation, and frozen food will lose less nutrients after sealed storage.

As a food, the loss of nutrients from air-dried food is slightly less, after all, he only loses water, and a lot of food, after he adds water, it will return to its original state, and frozen food, which is added through freezing, will break the cell wall of the food, so that when he recovers the water, some nutrients will be lost.

Frozen food and air-dried food, I personally think that the nutrient loss of air-dried food is relatively small, because the air-dried food has basically no change in other nutrients except for water loss.

From a nutritional point of view, freezing does not destroy the nutritional value of the food and preserves vitamins and minerals. Less than 3 days after harvesting, 80% of the vitamin C in the vegetables is lost. The vast majority of 'fresh' foods have a maximum nutrient lifespan of no more than 5 days.

Freezing can prevent the loss of nutrients from food, and quick-freezing technology can further improve the taste of food. The freezing speed directly affects the taste of the food. Air-dried vegetables will lose more food, and the possible impact of meat will be smaller.

During the processing of frozen food before freezing, some nutrients such as vitamins in the filling will be lost, and vitamins will be slowly decomposed and lost during transportation and storage. Air-dried food loses more nutrients than frozen food.

Air-dried food has less nutrient loss. They are not made in the same way. Preferably practical fresh food.

Frozen food, and air-dried food, should be frozen food, with less nutrient loss, because quick freezing can protect the loss of nutrients.

What kind of food does it depend on, such as animals? Generally, it is better to cryostore, and after drying it, it will lose more nutrients, and you want to re-foam it. It is difficult to restore the original shape, and the taste will be much worse.

If it's a mushroom, like a variety of mushrooms! It can't be frozen, it can only be dried, and it can be kept well. Plants should not be frozen.

After freezing it, it was frozen and spoiled, so I had to dry it out and leave it there. Like a salted cabbage.

It should be that the frozen food has less nutrient loss, but it must be sealed well when freezing the food, and the freezing time should not be too long.

Which is the nutrition of frozen food air dried food? Less churn. I think the loss of air-drying is relatively small, because it is faster to dry with a machine, so I think it is better to dry it. Comparatively fast.

The quality of quick-frozen food is always higher than that of slow-frozen food, and quick-freezing can well avoid the adverse effects of frozen food caused by the growth of ice crystals during the freezing process, thereby affecting the taste and nutrition of food, so there is no need to add any preservatives and additives.

Frozen food has the advantage of better preserving the nutrients and antioxidants in the food. But at the same time, there are some corresponding disadvantages, freezing will turn the water in the cells into ice crystals, which essentially destroys the cells and directly leads to the failure of the food protection device, which means that when you thaw the food, the food will "spoil" faster than at room temperature.

Frozen food or air-dried food which has less nutrient loss, I personally think that it should be less nutrient loss of frozen food, what is the specific reason is just my opinion.

The loss of air-dried food is relatively small, after all, the temperature change is not so large, and then it is basically the original taste.

Depending on whether it is a plant or an animal, there is a lot of air-drying loss for animals, and a lot of loss for freezing of plants.

It should be air-dried food with less nutrient loss

Air-dried foods are not as nutritious as freeze-dried foods.

Which loses less nutrients, frozen food or air-dried food? Less loss of freezing.