Frozen fruits and vegetables

Frozen fruits and vegetables do not lose more nutrients than fresh fruits and vegetables. Frozen fruits and vegetables are quickly frozen at minus 18 degrees Celsius as soon as they are picked. At this temperature, the respiration of the fruits and vegetables almost stops and microorganisms are unable to grow and multiply, which theoretically helps retain more nutrients.

Research has found that the sugar content, soluble protein, amino acids, and vitamin C of frozen fruits and vegetables are not much worse than those of fresh fruits and vegetables. And, after six days of continuous storage, the nutrient content of fresh fruits and vegetables is far less than frozen fruits and vegetables.

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Frozen meat

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Frozen dumplings

Many people like the taste of frozen dumplings, but do not know, it is delicious with "high salt", "high oil" in exchange for, and this "processed filling". And this "processed filling" type of food is more likely to have microbial contamination.

High oil, high salt

The juiciness of gumballs, fishballs, and dumplings is guaranteed by fat, salt, and flavorings like monosodium glutamate (MSG).

The fat content of gongwan accounts for 72% of the total calories, fish dumplings and shrimp dumplings account for 60 to 70%, and the meat filling of frozen dumplings and wontons has a fat content of 68%. At the same time, they contain 4-5 times more salt than fresh panko, and the high salt content is harmful to patients with high blood pressure, heart disease and kidney disease.

Microbial overload

Processed fillings are the main source of contamination of frozen food, which may be related to the raw materials of the processed fillings themselves with high bacterial loads, incomplete cleaning of the raw materials, raw materials are not fresh and other factors. After all, the processing procedures are cumbersome and time-consuming, and the possibility of microbial contamination will be higher if they are not operated properly.

The shelf life may also be "expired"?

Frozen food, there is a very important issue - cold chain transportation.

The general requirement for frozen food is that the transportation and preservation process should not be thawed. But many supermarkets in small cities, rural areas and even certain big cities are unable to do so without freezing and thawing.

Freezing and thawing will, on the one hand, affect the nutritional value of the food in small quantities, and, on the other hand, the main thing is that microorganisms will multiply during the process, which will seriously affect the nutritional value and safety of frozen food. This is where the focus lies.

So in the purchase of frozen food, we must pay attention to the choice, do not choose those who are obviously thawed (not thawed should maintain a good appearance, such as not lumps).

This article is sourced from MicroMedicine

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Duty Deputy Editor-in-Chief: He Baosheng

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