Frozen fruits and vegetables will not lose more nutrition than fresh fruits and vegetables. Frozen fruits and vegetables are frozen at MINUS 18℃ as soon as they are picked. At this temperature, the respiration of fruits and vegetables is almost stagnant, and microorganisms cannot grow and reproduce, which is more conducive to the retention of nutrients in theory.
It is found that the sugar, soluble protein, amino acids and vitamin C of quick-frozen fruits and vegetables are not much worse than those of fresh fruits and vegetables. Moreover, after 6 days of continuous storage, the nutritional components of fresh fruits and vegetables are far less than those of frozen fruits and vegetables.
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Frozen meat
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Quick-frozen jiaozi.
Many people like the taste of quick-frozen jiaozi, but they don't know that its delicacy is bought with "high salt" and "high oil". This kind of "processed stuffing" food is more likely to be contaminated by microorganisms.
High in oil and salt
The freshness and juiciness of tribute balls, fish balls and jiaozi are guaranteed by seasonings such as oil, salt and monosodium glutamate.
The fat content of meatballs accounts for 72% of the total calories, fish dumplings and shrimp dumplings account for 60~70%, and the fat content of quick-frozen dumplings and wonton is 68%. At the same time, their salt content is 4-5 times that of fresh pork belly, which is very harmful to patients with hypertension, heart disease and kidney disease.
Microbes exceed the standard
Processing stuffing is the main pollution source of quick-frozen food, which may be related to factors such as high bacterial content in raw materials for processing stuffing, incomplete cleaning of raw materials and stale raw materials. After all, the formalities are cumbersome and time-consuming. If it is not handled properly, the possibility of microbial pollution will be higher.
It is also possible to "expire" during the warranty period?
For quick-frozen food, there is a very important problem-cold chain transportation.
Generally, quick freezing requires that it cannot be thawed during transportation and storage. But supermarkets in many small cities, rural areas and even some big cities can't be frozen.
On the one hand, freeze-thaw will have a little impact on the nutritional value of food, and the most important thing is that microorganisms will multiply in this process, which will seriously affect the nutritional value and safety of frozen food. That's the point.
Therefore, when buying quick-frozen foods, we must pay attention to the choice, and do not choose those that are obviously thawed (those that are not thawed should maintain a good appearance, such as not caking).
The content of this article comes from micro-medicine.
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Deputy editor-in-chief on duty: He Baosheng
Shoushan
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