Frozen vegetables is a kind of frozen food. It is a small package of food made by processing fresh vegetables such as peppers, tomatoes, beans, cucumbers, etc., and freezing them at the lowest possible temperature and as fast as possible.
Many people think that frozen foods are unhealthy, so they also think that frozen vegetables are not as fresh and nutritious as ordinary fresh vegetables, but the latest research shows that the nutritional value of frozen vegetables is actually higher than ordinary fresh vegetables.
Once the fruits and vegetables are harvested, the nutrients are slowly degraded and lost. When most agricultural products are delivered to the market, they are not as fresh and nutritious as when they are just picked.
In order to facilitate long-distance transportation or maintain a good sales appearance, farmers sometimes harvest vegetables and fruits before they are mature. The time for vegetables and fruits to develop complete vitamins and minerals will be reduced. Nutrients are no longer comparable to complete and ripe fruits and vegetables. In addition, the fruits and vegetables will be exposed to a lot of heat and light during transportation, degrading some nutrients, such as the fragile vitamin C and vitamin B1.
However, frozen vegetables are usually frozen at the peak of vegetable maturity. At this time, the nutritional value of fruits and vegetables is just the highest. It can lock up the most nutrients and antioxidants and retain the freshness and nutrients of vegetables. Its flavor.
This processing method makes the water in the vegetable quickly form regular and fine ice crystals, which are evenly distributed in the cell, the vegetable tissue will not be destroyed, and the biochemical process inside the vegetable cannot be carried out, so the bacteria and mold cannot develop . Quick-frozen vegetables are very convenient to eat, and you don't need to wash and cut them when you get them indoors. Because most of the products of frozen vegetables are cooked, some may also add seasonings such as salt, so they are cooked on a fire and cooked instantly. Their taste, color and vitamin content are almost the same as fresh vegetables. .
In May 2003, Japan took the measure of "import self-supply" on frozen spinach exported to Japan on the grounds that chlorpyrifos residues exceeded the standard, resulting in the fact that the trade of frozen spinach exported to Japan was suspended and caused significant losses to our export enterprises. China's export enterprises have strengthened their supervision and management. Since China resumed export of frozen spinach to Japan in June 2004, there have been no cases of excess chlorpyrifos residues.