Does freezing vegetables lose nutrients? How do you store vegetables in summer to keep them fresh?

Freezing vegetables can cause nutrients to be lost. Summer vegetables can be stored in refrigeration, ventilation, and kiln to ensure their freshness.

Vegetable cold is a preservation technology, but in the freezing process of vegetables in the nutrition will also be lost, because rapid freezing can retain the vitamins contained in vegetables, but the moisture content in vegetables is relatively high, once it is frozen, it will destroy the cellulose in vegetables, and it will also let its various trace elements be lost, which will reduce the nutritional value of vegetables, and the taste of fresh vegetables will be worse after thawing.

Putting vegetables in the ice freezing-free freezer at home will cause a large loss of nutrients, but the quick-freezing technology used by professional vegetable processing factories will lock the rich nutrients in the vegetables, and keep it within a reasonable range to avoid nutrient loss, which is a modern means of vegetable preservation, but it is not suitable for summer when you can use refrigeration to preserve vegetables in the family, and put the fresh vegetables purchased back in the fresh-keeping box or wrap them in plastic wrap, and put them directly into the refrigerator compartment of the refrigerator. This will keep the vegetables for a longer period of time and keep them fresh.

After the summer vegetables are purchased, they can also be ventilated and preserved, and ventilation preservation is the best use of local climatic conditions to create a temperature and humidity suitable for the growth of vegetables, and provide a reasonable and correct storage environment, so that vegetables can be preserved for a longer time, and can avoid a large loss of water, and can ensure the freshness of vegetables. Vegetables can also be kept in the cellar when preserved, the temperature in the cellar is relatively low, the ventilation conditions are better, can provide a better storage environment for vegetables, but need regular ventilation, so as to ensure the freshness of vegetables.

The temperature is relatively high in summer, the air humidity is high, and the vegetables are easy to rot and deteriorate when they are preserved, if you want to ensure the freshness of the vegetables, you can keep the vegetables fresh by controlling the freezing point, this preservation method is powerful, and the vegetables can be preserved fresh as before, and there will be no bacterial damage or rot and deterioration, and the reproduction and breeding of harmful microorganisms is also extremely rare.

Freezing vegetables can cause nutrient loss. Vegetables can be washed and placed in a cool, ventilated place, or they can be stored in a grocery bag.

The nutrients of vegetables are different from those of a day or two after picking, and the nutrients will definitely be lost. It's the same if you wash it and put it in the refrigerator, the low temperature will be slower than the loss of nutrients. After washing, the natural protective film of vegetables is destroyed, and the storage time is shorter.

After washing, the vegetables are rarely lost in the refrigerator, as long as the vegetables are fresh and there is no invasion and infection of some bacteria, they can be put away. Vegetables are placed in the refrigerator to have a certain amount of moisture and look relatively fresh. reduction in nutrients and not washed; However, before taking it out and using it, it still needs to be cleaned again, otherwise there will be nitrite on it.

However, it should be stored in a crisper or bag. Vegetables are generally kept in the refrigerator for a day or two, not too long. Otherwise, there will still be less nutrition.

When refrigerated, these substances are not denatured, so you can rest assured that the nutrients will not be affected. It's just that some vegetables will destroy some vitamins during the heating process, which will affect the nutritional value of vegetables.

If vegetables are frozen for too long, their nutrients will also be lost, so in summer, if we want to store vegetables, we choose to grow them ourselves.

The ten types of vegetables that can be frozen are: tomatoes, kidney beans, cucumbers, eggplants, coriander, cowpeas, bok choy, white radish, mushrooms, and cauliflower.

1. Tomatoes

In fact, tomatoes can be frozen in the refrigerator without making sauce, wash the tomatoes and dry them on the surface, and throw them directly into the refrigerator to freeze.

2. Kidney beans

Kidney beans can be blanched and frozen, wash the kidney beans and select the two ends, blanch them in boiling water until they are slightly soft, remove the surface moisture to dry, and then put them in the refrigerator to freeze, and they can be used to stew meat in winter.

3. Cucumbers

Cucumbers in summer can be kept until winter to eat, wash the cucumbers and cut them into thin slices, mix well with salt to marinate the water, and then press out the water in the cucumbers with a heavy object, you can put them in a fresh-keeping bag and freeze them in the refrigerator, you can eat them any way.

4. Eggplant

Eggplant can be sliced and dried and preserved, or the eggplant can be broken into large pieces, steamed until eight ripe, taken out to cool, packed in a fresh-keeping bag, put in the refrigerator for freezing, and does not affect the use.

5. Coriander

Wash and drain the coriander, be sure to dry the water, so that it will not freeze into a lump when frozen, cut them into sections and freeze them in the refrigerator, it is very convenient to eat and take at any time, and the taste is the same as fresh.

6. Cowpeas

When the sun is good on a sunny day, the cowpeas are scalded with boiling water until the color changes slightly and softly, and they can be dried in the sun, and they can be dried in one day.

7. Baby cabbage

Wash the cabbage, blanch it in boiling water, quickly pick it up after changing color, cool it with water, remove the water, put it in a fresh-keeping bag, and put it in the refrigerator for freezing. The cabbage preserved in this way is still green in color, and the eating method is no different from that of fresh cabbage.

8. White radish

White radish has too much moisture, and it is not delicious to chop and freeze directly. It is recommended to add a small amount of salt and sugar to marinate for a period of time to remove moisture and then freeze.

9. Mushrooms

The most recommended frozen mushroom is the mushroom. They are outstanding for disposal before freezing (slicing and rooting). You can pull it straight out without freezing. Cooking soups and vegetables is simple. Freezing also does not interfere with the cell wall.

Make the taste of stale easier to explain.

10. Cauliflower

Brassicaceae. The vegetation is especially suitable for freezing - cauliflower The cauliflower is boiled in boiling water, cooked with salt for 7-8 seconds, and then cooled and frozen.

It is generally three days, and when it is stored, it must be kept in the refrigerator compartment, and the temperature should be kept at about 15 degrees, and it should be eaten as soon as possible.

In about three or four days, fresh vegetables refer to the vegetables picked on the same day and sold on the same day, and bought back for cooking on the same day.

It can be stored for about a month, and if this thing is stored for too long, it will not have much nutrition.

1. Vegetables that can be frozen are: broccoli.

Carrots, rape, lettuce, spinach, bok choy, amaranth, coriander, leeks, chives, water spinach and lettuce.

Wait. 2. Fresh vegetables are definitely more nutritious than frozen vegetables. But in fact, most of the vegetables eaten are not so fresh, and they are usually stored for a few days, and their vitamins are gradually lost in the process of storage.

It's going to be lost

1. Bananas: If you put them in the refrigerator, they will turn black and taste bad.

2. Bread: The loss of moisture will affect the taste, and it is best not to store it in the refrigerator when it is not easy to become moldy, and it must be stored in the freezer when it is placed in the refrigerator.

3. Eggs: If you put eggs in the refrigerator, they will absorb the flavor in the refrigerator, and the eggs will be damaged.

4. Mayonnaise: Mayonnaise is easy to decompose below 9 degrees, and fungi are easy to multiply, so it is best to store it at room temperature.

5. Potatoes and radish: If potatoes are stored in the refrigerator, the taste will be greatly affected, so they should be stored indoors without sunshine. If the radish is left in the refrigerator for a long time, the color and taste will be affected.

6. Carrots and tofu: If the carrots are placed in the refrigerator, the moisture in them will freeze, affecting the texture and losing nutrients. Tofu is the most swim just to eat immediately after purchase.