Including the practice of sharing a kimchi fried rice before, using frozen diced vegetables, and some friends asked me privately, since childhood, people have said that frozen food is unhealthy, why is it still used in fitness meals?
My refrigerator and freezer, in addition to millions of grains, is my frozen dish+teacher Zhang's frozen shrimp wonton. The food prepared in the freezer is really not so healthy; However, you deserve frozen food and diet management!
Preparation before meals is really not so healthy.
The first contact with pre-meal preparation was in ins, a European and American blogger. Seeing that she did it neatly for a whole week, my obsessive-compulsive disorder was greatly satisfied. At that time, I was still at school. The next day, I immediately rushed to the supermarket and bought a bunch of vegetables. I'm looking forward to cooking. After eating these cooked dishes, my heart can get better, I can be self-disciplined and I can go upstairs.
As a result, I got tired of eating on the third day and didn't want to touch the neatly arranged lunch boxes in the refrigerator at all. ..
It's really good to prepare meals.
For fitness parties who have no time to cook every day, preparing meals can help you better maintain healthy eating habits. I'm very tired on weekdays, so it's easy to be lazy and order takeout. But pre-meal preparation can make you "always ready", at least when you are hungry, there are healthier foods in the refrigerator than takeout. In addition, preparing meals really saves money, time and energy.
The biggest health hazard of preparing meals is that preparing meals belongs to "overnight meals".
Of course, if it is stored properly, there are actually security risks. For example, prepare lunch for the next day at night, put cooked food in the refrigerator below 5 degrees, and eat it after fully heating, so you don't have to worry about bacterial growth.
However, when food (especially the favorite vegetables of the fitness party) is stored in the refrigerator, the nitrite content is rising and the nutrition is also losing. Although vegetables won't go bad after short-term storage, their nutrition is not as good as fresh vegetables.
Simply put, the healthiest choice is definitely to cook first and then eat. Although cooking may not be equally healthy, it is certainly convenient.
Vegetables that are also placed in the refrigerator are much healthier than cold storage!
Frozen food is frozen food, and frozen food is not necessarily frozen food.
Although my mother's generation seems to have great prejudice against quick-frozen food, quick-frozen food is definitely yyds for managing diet.
It's "frozen food" Why do you want to emphasize quick freezing? The article will write later.
The vegetables in the familiar Yoshinoya rice may be quick-frozen vegetables.
Frozen food/vegetables may be more nutritious than fresh vegetables bought in the supermarket.
Guess, when did the nutrient loss of vegetables and fruits begin? Not in the refrigerator, but from the moment he was taken away. With transportation, vitamins and antioxidants in vegetables are slowly losing. That's why I suggest you choose the channel to buy food. The shorter the transportation cycle, the closer to the origin of ingredients, the better. Buying fruit by international air may not be as good as planting it in the suburbs of the city.
But if the picked vegetables and fruits are frozen quickly, it is equivalent to stopping their breathing, not only can microorganisms hardly grow and reproduce; But also can improve the nutrition and freshness of fruits and vegetables.
BBC FOOD once conducted a survey, in which they compared "fresh and frozen" carrots, onions and peas. The vitamin C content in quick-frozen carrots is completely fresh! The content of vitamin C in quick-frozen onions is almost twice that of fresh onions. The content of vitamin C in quick-frozen peas is 6 times that of fresh peas.
(The reason why vitamin C is used as a criterion is that vitamin C is relatively easy to be oxidized and lost among many nutrients. The higher the vitamin C content, the lower the nutrient loss rate. )
Is the food in the freezer more nutritious?
The food in the frozen layer of refrigerator can be called frozen food. But frozen food is divided into "quick frozen food" and "slow frozen food".
Quick freezing, how fast (fast)? When the average temperature reaches-18℃, it can be completed within 20 minutes at the earliest. It will also require that the production, processing, transportation and sales of quick-frozen food must be carried out at-18℃ (even lower).
And we freeze vegetables/meat at home, which belongs to slow frozen food. Food will slowly cool from normal temperature to low temperature and then freeze, and it will undergo a period of temperature change. Slow-frozen food can't cool down quickly, which may leave opportunities for food deterioration because of long-term temperature changes.
Frozen food may taste better.
Quick-frozen food, in the process of rapid cooling and freezing, can well retain the taste and moisture of food.
Quick freezing and cooling will make the water in food condense quickly, and most of the water in food will form relatively small ice crystals, which can hardly destroy cells and keep food nutrition well. During thawing, the water melted by ice crystals is quickly absorbed by cells, and the water in the food itself will not be lost too much, thus retaining the original quality and taste of the food to the maximum extent.
The slow freezing at home may leave opportunities for food deterioration due to long-term temperature changes, and may even take away the moisture of food during the cooling process, affecting the taste of food.
If you don't have much time to go to the supermarket and don't like to buy vegetables often, you can really consider buying some frozen vegetables. There are many kinds of frozen vegetables now, from green beans and carrots to broccoli and spinach ... there are many choices;
In addition to frozen vegetables, some fruits can also be frozen, such as blueberries and raspberries, which are actually very expensive to buy, but the cost performance of freezing is very high.
You can go to a treasure and search directly. There are many shops that specialize in selling frozen fruits and vegetables. If necessary, I can buy more stores to compare and share with you at the end of the month.
In addition, for foods with more starch content (such as bread, rice, steamed bread, etc. ), the best way to save it is to put it in the freezer! Even slow freezing is a better way to preserve taste than cold storage.
If you buy Eurobags online, you may be told, "Freeze them! Freeze it! Freeze it! "
Be sure to listen to the seller, freezing can better retain the moisture and starch properties of bread itself. In this way, when the bread is heated, it will be as delicious as freshly baked (at least not too bad)
Some vegetables are not suitable for freezing.
Because they will become yellow, discolored and sticky, as shown below.
Usually, leafy vegetables are not suitable for freezing, because there is a lot of water, and after thawing, the water loss is serious and the soft appearance is not very good. But there are some special recipes in Europe and America. I like the taste ... I tried it once, but I can't put it down.
Just say vegetables, forget to say meat and seafood! This kind of food can also be effectively preserved by rapid freezing.
As long as the quick-frozen food you buy is from a regular manufacturer, the ingredients list is clean, some of this quick-frozen food is prepared in the refrigerator, and occasionally you have a meal at night, you are still very happy. If you like wonton, I recommend you to try CP Zheng Da Shrimp Wonton, which is very delicious. There is no pork in it, except expensive.
Finally, ask 2 o'clock ~
Buy frozen food to go home, unless you eat it right away, keep it as low as possible, and finally throw it directly into the freezer ~
Avoid repeated thawing. Frequent thawing can easily lead to nutrient loss.