Frozen vegetables are no less nutritious than fresh vegetables.
Release time:
2020-07-09
Many people don’t understand frozen vegetables and think they lose a lot of nutrients. “Frozen vegetables are just as nutritious as fresh vegetables—and even more so,” said the manager of Yilong Food.
Many people don't understand frozen vegetables and believe that freezing them results in a significant loss of nutrients.
“Frozen vegetables are just as nutritious as fresh vegetables—and even better,” said the manager of Yilong Food.
Frozen vegetables are made by processing fresh vegetables and rapidly freezing them at -35℃.
From harvesting to freezing, the product should be stored within 4 to 10 hours to ensure the freshness of the raw materials.
After rapid freezing, the vegetables are stored in a low-temperature environment below -18℃, which inhibits internal biochemical reactions, thus preventing the loss of nutrients contained in the vegetables.
“Even two years later, the taste is just as good,” said the manager.
There are over 70 varieties of frozen vegetables, such as frozen broccoli, frozen carrots, frozen beans, frozen zucchini, frozen asparagus, frozen mixed vegetables, frozen eggplant, frozen potatoes, frozen spinach, and more.
Frozen vegetables are easy to eat and don't need to be washed after you get them.
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