Many people think that frozen food is unhealthy, so they think that frozen vegetables are not as fresh and nutritious as ordinary fresh vegetables. However, the latest research shows that the nutritional value of frozen vegetables is actually higher than that of ordinary fresh vegetables.
Once fruits and vegetables are harvested, nutrients are slowly degraded and lost. When most agricultural products are delivered to the market and put on shelves, they are not as fresh and nutritious as when they were just picked.
Sometimes, in order to facilitate long-distance transportation or maintain a better appearance, farmers will harvest the fruits and vegetables before they are mature, and the time for the fruits and vegetables to develop complete vitamins and minerals will be reduced. Even if the fruits and vegetables continue to mature in appearance, the nutrients they actually contain are not as good as the complete mature fruits and vegetables. In addition, fruits and vegetables in the process of transportation will be exposed to a lot of heat and light, degradation of some nutrients, such as the more fragile vitamin C and vitamin B1.
However, frozen vegetables are usually frozen at the peak of vegetable maturity. At this time, the nutritional value of fruits and vegetables is the highest, which can lock up the most nutrients and antioxidants, retain the freshness and nutrients of vegetables, and will not affect their flavor.
This processing method makes the water in the vegetables quickly form regular and small ice crystals, which are evenly distributed in the cells, and the vegetable tissue will not be destroyed. At the same time, the biochemical process inside the vegetable cannot be carried out, so bacteria and molds cannot develop. Quick-frozen vegetables are very convenient to eat. They need not be washed or cut indoors and thawed slightly. Because most of the frozen vegetable products are steamed and cooked, and some may also add salt and other seasonings, they are cooked in a flash, and their taste, color and vitamin content are almost the same as those of fresh vegetables.
In May 2003, Japan adopted the "import self-elimination" measure on my country's frozen spinach exported to Japan on the grounds that the chlorpyrifos residue exceeded the standard, which caused the suspension of my country's frozen spinach trade to Japan and caused heavy losses to my country's export enterprises. China's export enterprises have strengthened supervision and management. Since China resumed exporting frozen spinach to Japan in June 2004, there has been no chlorpyrifos residue exceeding the standard.