Yes, and the nutrition of the vegetables does not change much after freezing, but the taste may change. Frozen vegetables have many advantages, as follows:
1. Most biological reactions and chemical changes occur relatively slowly at low temperatures, that is, within the appropriate temperature, the lower the temperature, the more difficult it is for bacteria or mold to decompose food, so that fresh food ingredients can It's frozen for the longest time.
2. From the moment when the vegetables and fruits are picked, the nutrients will start to be lost; afterwards, they will be transported by trucks, planes or even boats until they are placed on shelves or refrigerators, and slowly wait for customers to pick them up. Week, making the ingredients may reduce the nutritional value of up to 50%, and freezing can make the vegetable cells slower breathing and consume less nutrients.
Frozen vegetables Manufacturers