Although many people think that frozen vegetables have lost most of its nutrients, this is totally untrue. Several studies on nutrition indicate that frozen vegetables and fruits are generally as nutritious as fresh.In one study examined the loss of vitamin C in a number of plants. This vitamin is considered a good indicator of freshness, because it is unstable and is very easy to miss during the treatment process food, its preparation and cooking time. If you still have to consider vitamin C, then this indicates that either have lost their other vitamins and minerals.
The percentages of nutritional loss may differ from plant to plant, and it is true that through the process of freezing reach lose vitamin C. However, this loss is minimal, and their nutritional levels remained almost constant.
• peas. Retienen 60 to 70 percent of its vitamin C. This means that there are almost as much vitamin C in the frozen peas as the frescoes that are at the grocery store shelves.
• Green Beans. The frozen are so fresh as those that have been stored at room temperature for one day.
• Broccoli. It retains approximately 80 percent of its vitamin C, equivalent to broccoli that has been stored for three days at room temperature.
• Spinach. When frozen loses only 20 percent of its vitamin C, this is equivalent to the same loss when stored at room temperature for one day.
According to experts, the problem is not in plants, but in how they are stored. The worst way to save fresh vegetables is in fourth at room temperature.
• kept chilled, you reduce the time of deterioration, but does not stop completely.
