Who is healthier to eat frozen vegetables or fresh vegetables?

Of course, it is healthier to eat fresh vegetables, and freezing vegetables will lose a lot of nutrients in vegetables. Fresh vegetables have better retention of nutrients and are healthier to eat.

Fresh vegetables are healthier and taste more nutritious. But in fact, most of the vegetables we eat are not so fresh, and they are usually stored for a few days, and their vitamins are gradually lost in the process of storage. On the contrary, vegetables that are quick-frozen at ultra-low temperatures can retain more vitamins, because the vegetables are quick-frozen after picking, which can well prevent the loss of vitamins.

It is definitely as fresh as possible, but it is possible that you have been sitting for several days when you bought it, so it is no problem to choose frozen at this time.

Quick-frozen vegetables are designed to better deal with fresh vegetables with a short shelf life, generally using fresh vegetables in season, through cleaning, blanching, side dishes, refrigeration and other production and processing disposal, and then according to excellent ultra-low temperature machinery and equipment extremely fast refrigeration, and stored in the case of minus 18, the storage period is 6 months to one year.

Unlike refrigerated vegetables, which are susceptible to fungal infections, resulting in qualitative change and moldy growth, frozen vegetables contain a large amount of water (generally 65% to 97%), carbonates, organic matter, sugar, bone glue and other soluble nutrient chemicals. After thawing, the vegetables have good oxidation, and basically maintain the previous color, aroma, taste, shape and nutrients.

At this stage, in the refrigerators of some large and medium-sized supermarkets, "quick-frozen vegetables" have their own small world. Not only are there whole packages of canned sweet corn, broccoli, lentils, but also some well-matched styles. For example, the colorful "European classic mixed vegetables" are filled with chilled corn, diced carrots and lentils; And the refrigerated vegetable packets called "California" are actually cauliflower, broccoli and sliced carrots.

The sales market of quick-frozen vegetables is very large, but the reporter also found that many people are not interested in it, mainly because they are suspicious of their nutritional value, and feel that vegetables are only nutritious when they buy fresh vegetables. Is that really the case?

In fact, quick-frozen vegetables are as nutritious as fresh vegetables, and even have higher nutritional value. This is due to the very high requirements for the raw materials of quick-frozen vegetables, which must be of high quality, suitable for the life cycle, uniform size and length, no disease, zero pollution, and after obtaining, it is stipulated that they are not soaked, not tied, not overlapped and transported immediately. From picking to freezing, depending on the species, it is controlled within 4 to 10 hours, so as to ensure the freshness of the raw materials.

The frozen vegetables have been manipulated in an ultra-low temperature ring mirror within -18, and various biochemical reactions in it have also been inhibited, and it is not easy to lose the nutrients in the vegetables during frozen transportation.

In particular, frozen vegetables can be relied upon as well. In addition to the "preparatory treatment" (such as cleaning, peeling, and cutting) that was originally required for quick-frozen vegetables, manufacturers will use different forms to eliminate microbial strains before the vegetables enter the frozen production workshop. This also means that if the procedure is detailed and the operation is standardized, the process of refrigeration of vegetables can indeed reasonably manipulate the pesticide residues and microbial strains on the surface of vegetables.

Frozen vegetables will cause the loss of nutrients, and the taste of frozen vegetables will become worse, and the vegetables after cold should not be preserved, fresh vegetables will taste better, nutrients will be richer, and it will be more convenient to preserve; Fresh vegetables must be more nutritious.

First there is a difference in freshness, then there is a difference in nutritional content, and at the same time there is a difference in taste. Fresh vegetables are more nutritious because the longer they are stored, the more nutrients are depleted, and they also release harmful substances to cope with the environment.

The essence is different, the taste is different, the effect is different, and the degree of health of the human body is different; Relatively speaking, fresh vegetables are more nutritious, because for fresh vegetables, its nutritional value is very high, which can effectively meet the needs of our human body.

Summary. Hello dear, there is not much difference between frozen vegetables and fresh vegetables in terms of nutrition, and some frozen vegetables are even higher in nutrition than fresh vegetables. Because fresh vegetables will continue to lose nutrients during transportation and sales, frozen vegetables are picked vegetables that are immediately frozen and preserved, which can preserve nutrients to a certain extent.

Hello, there is not much difference between frozen vegetables and fresh vegetables in terms of nutrition, and some frozen vegetables are even higher in nutrition than fresh Zen Hui Jane's vegetables. Because fresh vegetables will continue to lose nutrients in the process of transportation and sales, frozen vegetables are picked vegetables that are immediately frozen, which can save nutritious greeting pants to a certain extent.

Frozen vegetables are more convenient for cooking because they can be cooked by simply thawing them and do not need to be washed. Whether it is stir-fried or steamed in a pot with synovial liquid, it is not the usual convenience of the letter. Frozen vegetablesGenerally Jingbi uses seasonal vegetables for frozen processing and storage, which is very fresh and can retain the taste and color of the vegetables.

Compared with fresh vegetables, the biggest advantage of frozen vegetables is that it can be stored for a longer period of time. It is important to know that fresh vegetables, even if they are kept in the refrigerator, cannot be stored for more than a week, especially green leafy vegetables, which can spoil easily. Frozen vegetables are processed from fresh vegetables in the current season, then frozen and then stored at minus 18 conditions, and the sealed Fengkai can be stored for several months or even a year, which is much longer than the storage time of fresh vegetables.

Dear, this is the nutritional comparison between frozen vegetables and fresh vegetables.

1. It is not recommended to freeze vegetables, just refrigerate.

2. Because fresh vegetables contain sufficient water, once frozen at too low a temperature, it may destroy the cellulose in vegetables and reduce their nutritional value, but not all vegetables can not be frozen.

3. Once placed in the freezer, the green leaf tissue will be destroyed, not only will the taste be destroyed, but it will rot once it melts. Basically, you can't eat it. But in the Northeast, people like some bok choy and potatoes, which are kept in cellars or frozen to a certain extent.

It's actually pretty good.

Analysis:

Frozen vegetables are a kind of frozen food, which is a small package of food made by processing fresh vegetables such as peppers, tomatoes, beans, and cucumbers at the lowest possible temperature and speed. This processing method makes the water in the vegetable quickly form regular and fine ice crystals, evenly dispersed in the cell, the vegetable tissue will not be destroyed, and the biochemical process inside the vegetable can not be carried out, so bacteria and molds can not develop.

Guidance: Frozen vegetables are not just a single dish, there are many times when a variety of vegetables are mixed, and there is a reasonable nutritional value by matching various mixed dishes.

First of all, I think you have a misunderstanding, what you said is definitely frozen vegetables, not vacuum freeze-dried vegetables, the difference between the two is very big. Secondly, because the ** of fresh vegetables is high or there is no good way to buy them, many people eat frozen vegetables in the supermarket.

Pure frozen vegetables will produce or release some harmful substances after being picked and stored for a long time to cope with the adverse environment, and many nutrients will be consumed by the vegetables themselves after picking. Although there is not much difference in appearance, it is better to eat fresh vegetables if possible.

However, vacuum freeze-dried vegetables are often picked when the vegetables are most ripe when they are frozen, and the nutrients are better preserved. And the fresh ones are often picked off before they are cooked for transportation and sales. Remember a study that showed that canned tomatoes had a much higher lycopene content than fresh tomatoes in the supermarket.

Cabbage, celery, carrots, green peppers, onions, tomatoes and other vegetables can be frozen and preserved, and the nutrients of vegetables are reduced from the beginning of picking, and will continue to decrease, and freezing can alleviate the rate of loss of nutrients. Next, I will explain the vegetables that can be frozen, and those who are interested can continue to read on.

1. Vegetables such as broccoli, carrots, rape, lettuce, spinach, bok choy, amaranth, coriander, leeks, chives, water spinach and lettuce can be frozen.

2. Most biological reactions and chemical changes will occur slowly at low temperatures, that is, the lower the temperature, the more difficult it is for bacteria or molds to decompose food, so that fresh food can be stored in a frozen way for the longest time.

3. Frozen vegetables are generally frozen and stored with seasonal vegetables, which are very fresh and can retain the taste and color of vegetables.

4. Some people think that frozen vegetables produce more nitrite, in fact, there is no need to have such concerns, frozen vegetables are not leftovers, and the rise of nitroso pirate is inseparable from the participation of bacteria, and the freezing process is the process of keeping vegetables fresh, and there will be no bacterial participation.