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Which Is More Nutritious, Fresh Fruits and Vegetables or Frozen Fruits and Vegetables?

Oct. 16, 2020

At present, there is no definitive research result on the debate over whether frozen products or fresh products are more nutritious. This is because some studies use freshly harvested produce, while others use supermarket produce. Differences in processing and measurement methods can also affect the results.

In general, freezing can preserve the nutritional value, and the nutritional content of fresh and frozen products is similar. In the purchase process, Organic Frozen Vegetables can basically be equivalent to the nutrition of fresh varieties. At the same time, frozen fruits and vegetables are also a good alternative to fresh products. However, Zhong Kai, deputy director of the Nutrition Information Exchange Center, said that currently Chinese consumers are more familiar with frozen chicken, duck and fish, while European and American consumers have long been accustomed to frozen fruits and vegetables. China exports large quantities of frozen fruits and vegetables to Europe, America, Australia, Japan and South Korea every year.

Many people believe that the freezing and thawing process will destroy vitamins, and the nutrition of frozen vegetables and fruits is definitely not as good as fresh ones. Is the nutrition of frozen vegetables really worse than that of fresh vegetables? The answer was unexpected—not necessarily. In theory, freezing is good

Frozen Green Peas

Frozen Green Peas

When fruits and vegetables are picked from the tree, they are still undergoing biochemical activities such as breathing, and they are also degraded in the process. This is the law of nature. Before fruits and vegetables enter supermarkets and farmer's markets, they have to go through processes such as transportation and storage, and finally reach consumers' homes, often after a long journey. In this process, the nutrition of fruits and vegetables will also be lost.

As for Frozen Fruits and vegetables, once they are picked, they will soon be frozen at minus 18 degrees Celsius. At this temperature, the respiration of fruits and vegetables is almost stagnant, and microorganisms cannot grow and reproduce. Theoretically, the preservation of nutrients in fruits and vegetables by the freezing process is not harmful, but beneficial. Theory belongs to theory. Isn’t that true? Scientists also verified the actual situation.

In view of the nutrients in common fruits and vegetables, such as vitamin C, B vitamins, polyphenols, carotenoids, etc., the US Department of Agriculture has conducted an investigation on the market. The results show that although there are differences in certain nutrients between frozen vegetables and fresh vegetables, there is no obvious difference overall; even, in some cases, the preservation rate of vitamin C, B vitamins, carotenoids and other nutrients in frozen vegetables and fruits , It is higher than fresh fruits and vegetables.

Scientists at Sheffield Hallam University in the United Kingdom discovered after studying 37 products that there is not much nutritional difference between fresh food and frozen food. The study also found that Frozen Green Peas and fresh green beans have higher levels of beta carotene after cooking.

 For this reason, international health organizations believe that frozen fruits and vegetables and fresh fruits and vegetables are both healthy foods. The stereotype of "frozen fruits and vegetables are of poor quality is outdated

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