1. Vegetables that can be frozen include broccoli, carrots, rape, lettuce, spinach, Chinese cabbage, amaranth, coriander, leek, chives, water spinach, oil wheat and so on.

Fresh vegetables are definitely more nutritious than frozen vegetables. But in fact, most vegetables are not so fresh, usually stored for a few days, and their vitamins will gradually lose during storage.

3. On the contrary, vegetables frozen at ultra-low temperature can retain more vitamins, because quick freezing after picking can prevent the loss of vitamins.