Scientists from the University of Reading in the UK have concluded that frozen fruits and vegetables are not only as nutritious as fresh ones, but may even be more nutritious in some cases. It can To read At The Conversation.
According to experts, because the fruits are blanched before freezing, exposed to boiling water or steam for a short time, frozen fruits retain their nutrients better, which stops the action of oxidizing enzymes, preventing the loss of useful elements. Also, when frozen, all liquids solidify in foods, which slows down chemical reactions and prevents the loss of important substances such as vitamin C, polyphenols and some antioxidants.
According to nutritionists, frozen blueberries contain as much or even more nutrients as fresh berries. The same is true for peas and broccoli. Scientists explained that polyphenols found in fruits and vegetables are better preserved when frozen.
However, despite the effectiveness of preserving vitamins, freezing fruit can adversely affect the taste and texture of fruit, as freezing can disrupt the structure of cells in delicate fruit and turn them into porridge.