Many women turn to frozen foods thinking they're easier and quicker to prepare, but freezing does affect their nutritional quality, and over time, they can deteriorate. Here are some tips for freezing, thawing, and reheating food properly.
In a report published by Press Santé, writer François Lin discusses freezing as a common method for preserving food that helps maintain its freshness and flavor. However, many people wonder if it affects the nutritional quality of food, and the answer is that it certainly does.
When food is frozen, ice crystals form inside, which can damage the food's cellular structure. This may lead to the loss of some nutrients, especially water-soluble vitamins like vitamin C and B vitamins. However, the loss of nutrients is generally minimal and depends on the type of food and how it is prepared before freezing.
Lin explains that some foods may be cooked or blanched before freezing, as this can increase the bioavailability of certain nutrients. For example, some studies have shown that cooking or blanching vegetables before freezing can increase their antioxidant content and vitamin levels. However, not all foods benefit from this preparation method before freezing. Additionally, some foods, like fruits, are better consumed raw to retain their nutritional value.
On the other hand, freezing, when done correctly, can help preserve the nutritional quality of foods better than other preservation methods. For instance, fruits and vegetables can be frozen quickly after harvest, helping to maintain their nutrient content. In contrast, fresh produce can lose some of its nutrients during transport and storage before reaching grocery stores.
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