Frozen foods contain less vitamins than fresh foods, but there are exceptions. Natalya Morozova, gastroenterologist at INVITRO-Privolzhye, told socialbites.ca.
“For example, when frozen, the amount of carotenoids (vitamin A precursors) in carrots can be even higher due to moisture freezing. But the amount of proteins, fats, carbohydrates, micro and macro elements does not change when frozen, so this method of storing food is suitable for those who monitor their diet and count calories, proteins, fats and carbohydrates (KBZHU). “Frozen foods are healthier than foods canned by adding salt, sugar, vinegar, smoking, boiling, blanching or heat treatment,” he said.
According to the doctor, vitamins and minerals remain almost entirely in plant foods. Freezing partially changes the cell structure of meat and fish, but its beneficial properties are preserved, albeit to a lesser extent. Some vegetables may lose their taste: greens react poorly to freezing, tomatoes lose both their shape and taste, cucumbers become unfit for consumption after freezing, potatoes become tasteless.
“When frozen, the amount of vitamins in products such as sour cream, yoghurt and fresh eggs decreases and the homogeneous jelly consistency is lost. Products can be refrozen, but there is a possibility that their quality may deteriorate. This is especially true for products containing water – vegetables, fruits, herbs, chicken and fish, fresh meat. Lard, dough, butter, dried and smoked products can easily survive refreezing. Vacuum sealing of products is recommended to preserve the taste,” said the doctor.
Each frozen product and meal has its own shelf life.
“For example, most fruits and vegetables have a shelf life of no more than 12 months. Freezing only slows down some processes in products, it does not stop them completely. Therefore, it is recommended to store meat (beef, veal, lamb, pork) at a temperature not higher than minus 18-20 degrees and not more than 6 months. It is recommended to store lean fish for up to 8 months and oily fish for up to 4 months. “As the shelf life increases, vitamins are lost, taste and appearance deteriorate,” the doctor added.
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