What is the nutritional difference between frozen and fresh vegetables, and which is more nutritious

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.

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.

Studies have shown that frozen fruits and vegetables have the same nutritional value as fresh fruits and vegetables, and may even be higher than the nutritional value of some fresh fruits and vegetables. This is because fresh fruits and vegetables are picked and transported for several days before they reach the kitchen, especially when they are in full contact with heat and light, and many vitamins and antioxidants are lost during transportation. Of course, if fresh fruits and vegetables are delivered to consumers as quickly as possible through the cold chain, their nutritional loss is very small.

When frozen food is thawed for the first time, the water in the food is redistributed and the water in the cells is lost outward, causing nutrients that are easily soluble in water, such as certain vitamins, to be lost. At the same time, the Xiaoice crystals will continue to grow larger, so that the damage of the ice crystals to the cells will increase, and when thawed again, a lot of nutrients will be lost. Therefore, frozen food should not be cold repeatedly.

Frozen food should meet the following four conditions: the use of nutritious, high-quality food raw materials for pre-treatment; Freeze food quickly; The temperature of the product is controlled below minus 18, and it is kept below minus 15 for transportation, sales and circulation; Safety and hygiene standards must be met. Under freezing conditions, the micro-grown residue cannot be detected and quietly grown, so there is no need to add preservatives, and frozen food can be stored for a long time.

Frozen fruits and vegetables are generally processed with fresh fruits and vegetables in the season, and are immediately frozen after blanching and heating, and stored under minus 18 conditions, so that the processing can "lock" the original bright color of the fruit and vegetable itself, so there is no need to use colorants. Use the refrigerator to freeze homemade dumplings and glutinous rice balls, due to the slow freezing speed, the formation of large ice crystals

Frozen fruits and vegetables are better than fresh fruits and vegetables.

If you mean fresh fruits and vegetables that have just been picked from the vegetable field, fresh fruits and vegetables are definitely better. But in fact, most of the fruits and vegetables I eat are not so fresh, and the fruits and vegetables continue to lose nutrients from the time they are picked, and washing and cutting will accelerate the loss of nutrients.

On the contrary, fruits and vegetables that are frozen at ultra-low temperature and quick freeze can retain more vitamins, because fruits and vegetables are quick-frozen after picking, which well prevents the loss of vitamins. Since fresh vegetables also need to be washed and cut before cooking, the overall impact of freezing on nutrition is not significant. Therefore, frozen fruits and vegetables are more nutritious.

Nutritional value of fruits and vegetables

1. Carbohydrates.

Vegetables include soluble sugars, starches, and dietary fiber. Cellulose, hemicellulose and other dietary fiber content is high, fresh beans, leafy vegetables, blind melons, fruits including starch, sucrose, fructose and glucose, spinach contains a lot of carotene and iron.

2. Minerals.

Vegetables are high in potassium and low in sodium, and they are also important dietary foods for calcium and iron**. The fruit content is not as high as that of vegetables. Lazhao.

3. Vitamins.

Vegetables are rich in vitamin C and carotene, and are also important dietary values for vitamin B2 and folic acid**. There was a significant correlation between the content of vitamin D and vitamin B12 carotene and color, with the highest content in dark green leafy vegetables and orange-yellow vegetables, and the lower content in light-colored vegetables. Vitamin C content is independent of color.

The fruit content is much lower than that of vegetables and does not contain vitamin D and vitamin B12.

4. Aromatic substances, pigments, organic acids.

Apples are rich in vitamin C and contain various organic acids, aromatic substances, pigments and other components, although these substances are non-nutrients and have no direct nutritional effect, but can give fruits and vegetables good sensory properties.

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.

There are two types of quick-frozen vegetables: one is to quick-freeze vegetables after simple processing, such as quick-frozen beans. It is characterized by a better taste and is cheaper when out of season.

It is a good way to store vegetables. The other is quick-frozen and dehydrated vegetables, such as instant noodle seasoning, etc., the biggest advantage of this vegetable is that it is relatively easy to preserve, the shelf life is long, and the shelf life is relatively relaxed. In short, all quick-frozen vegetables are mainly for preservation and have the best advantages.

Value: Quick-frozen vegetables have a higher nutritional value than fresh vegetables.

Advantages: 1. It can be stored for a long time.

2. Freeze***.

3. Packing, easy to transport.

4. Pay attention to hygiene and easy to eat.