Can vegetables still be eaten after being frozen

Although the nutritional value of vegetables is very high, it cannot be denied that vegetables are a type of food that is extremely easy to lose nutrients. Therefore, after buying vegetables home, you must eat them up within a short period of time, otherwise the vegetables will rot and become inedible. Most families freeze vegetables in the refrigerator to keep them fresh, which can effectively slow down the spoilage of vegetables. But can vegetables still be eaten after being frozen?

Why are frozen fruits and vegetables more nutritious?

The first reason is that the fruits and vegetables we see in markets and supermarkets are usually harvested before they are fully ripe, to avoid damage or over-ripening during transportation, so the nutrients they contain may not have reached their peak. The second reason is that the nutrients in fruits and vegetables begin to be lost from the moment they are picked; they are then transported by trucks, planes, or even ships until they are put on shelves or refrigerators, waiting for customers to come and choose them. This process may take several weeks, and the nutritional value of the ingredients may be reduced by up to 50%.

As for frozen foods, they are harvested as soon as they reach the right maturity, and then frozen at low temperatures before being transported and packaged. Although the rapid freezing process does affect some ingredients, it also freezes and locks in most of the nutrients. Compared to fresh ingredients that have been left out for weeks, frozen foods undoubtedly contain higher and more complete nutrition!

What are the benefits of freezing

Most biological reactions and chemical changes occur more slowly at low temperatures. In other words, the lower the temperature, the more difficult it is for bacteria or mold to decompose food, allowing fresh ingredients to be preserved for the longest time by freezing.

"Rapid freezing" is the best method. Because quick freezing will only cause smaller ice crystals to form inside the food, it will not damage the cell surface, and the food will still be delicious after thawing and cooking. The other slow freezing method will cause the liquid in the cells to slowly form larger crystals. The sharp points of the crystals will penetrate the cell membrane. After thawing, the water will rush out from the inside, and the taste and flavor will be greatly reduced.

Should I buy fresh or frozen?

Of course, if you pick and grow your own vegetables, or buy them directly from local organic farmers and eat them on the same day, the nutrition and taste will be unmatched. Unless you are used to shopping and cooking on the same day, or there is a farmers market nearby, frozen fruits and vegetables are actually more nutritious. For example, broccoli, berries and other fruits and vegetables are suitable for low-temperature freezing and do not affect the taste after thawing. You may choose the sealed packaging in the freezer!

Especially for out-of-season fruits and vegetables, it is best to buy frozen ones. You don’t want to know how many chemical fertilizers, pesticides, and human intervention are required for those fruits and vegetables that should grow in high temperatures in the summer to be successfully grown in the chilly winter and displayed flawlessly in the vegetable and fruit piles.