Bulk frozen fruits and vegetables have become increasingly popular in recent years. However, some people think that freezing and thawing destroy vitamins and worry that bulk frozen fruits and vegetables are not as nutritious as fresh ones. Are bulk frozen fruits and vegetables really less nutritious? Not necessarily.
Fresh fruits and vegetables that have just been picked go through long-distance transportation, storage, and other links, and their nutrition will be lost to a certain extent. Bulk frozen fruits and vegetables will be quickly frozen at minus 40 °C as soon as they are picked, then sorted, packaged, and stored in minus 18 °C cold storage. At this temperature, the respiration of fruits and vegetables is almost stagnant, and microorganisms cannot grow and reproduce. In theory, the retention of nutrients in fruits and vegetables is not only harmless but also beneficial. Scientists have also verified the actual situation.
Most of the vegetables used for quick freezing will be those with good maturity. At this time, the color and flavor of the vegetables are fully displayed, and the nutritional value is the highest. The majority of the dietary fiber, minerals, and vitamins in vegetables can be preserved using quick freezing technology.
Moreover, during the storage and transportation of quick-frozen vegetables, microorganisms will not grow and will not deteriorate. Compared with vegetables that have been stored and transported at room temperature for a long time, they are actually safer.
However, due to differences in technology, quality, storage time, and vegetable varieties, quick-frozen vegetables will still have a certain loss of nutrients. In general, the loss of root vegetables is minimal.
Under the condition of quick freezing, the free water and bound water in the intercellular space and in the cells of fresh vegetables with high maturity can form tiny ice crystals without destroying the cell tissue of the vegetables. When thawing, the water from the melting of the vegetables themselves can also be quickly absorbed by cells. This technology can maximize the retention of the nutrients in the vegetables themselves and is an internationally recognized, effective food storage technology.
Preconditioning is required before freezing:
- Wash it, cut it into the normal cooking shape, and eat it later;
- Boil the vegetables in batches and types, sterilize and sterilize, and at the same time make the color of the vegetables better (you can add 2 vitamin tablets to help slow down the oxidation);
- After blanching, let it cool and drain the water to avoid affecting the quality and taste of vegetables;
- According to the one-time consumption, pack it in a compact bag.
The United States Department of Agriculture has also investigated vitamin C, B vitamins, polyphenols, carotenoids, etc. in common fruits and vegetables on the market. The results were published in “Agriculture and Food Science” in 2007. Although the article mentioned that bulk frozen fruits and vegetables differ from fresh fruits and vegetables in some nutrients, there is no significant difference overall. In some cases, the preservation rate of nutrients such as vitamin C, B vitamins, and carotenoids in frozen fruits and vegetables is even higher.
Scientists studied 37 products and found that there was no significant nutritional difference between fresh and frozen foods. The study also found that frozen green beans were higher in beta-carotene after cooking than fresh green beans. Because of this, international health agencies agree that both frozen and fresh fruits and vegetables are healthy choices.
The FDA commented that there is no significant difference in nutritional value between frozen and fresh vegetables, and may even be better; the British Association of Nutritionists (BNF) believes that there is no difference in the nutritional value of bulk frozen fruits and vegetables and fresh fruits and vegetables, and because frozen fruits and vegetables Often frozen immediately after harvest, they may even contain more vitamins than fresh fruits and vegetables. Scientists have found that frozen fruits and vegetables may be better than fresh products because bulk frozen fruits and vegetables contain a lot of vitamins and antioxidants. Scientific research has found that two-thirds of fruit and vegetable foods are more nutritious after being frozen. Experts point out that the freezing process can help prevent cancer and is quite beneficial to the human body, brain, skin, and eyes.
The data showed that two-thirds of bulk frozen fruits and vegetables scored higher in antioxidant components such as vitamin C, polyphenols, anthocyanins, lutein, and beta-carotene. The intake of these antioxidants has great benefits for preventing cancer and maintaining the function of the human body, brain, skin, and eyes. Therefore, the nutrition of frozen fruits and vegetables is not worse than that of fresh and may even be better. We must abandon the stereotyped notion that frozen fruits and vegetables are of poor quality.
Xiamen Sharp Dragon has specially developed a series of bulk frozen fruits and vegetables that meet the Chinese market in order to allow consumers to eat real, fresh fruits and vegetables more frequently. With pollution-free, pure natural and organic food raw materials, after 12 hours of fresh picking, they are directly frozen at minus 40 degrees for packaging, and the finished products are stored in cold storage at minus 18 degrees Celsius and distributed throughout the cold chain. Please contact us if you want to wholesale bulk frozen sweet corn.