Freezing Tips For Fruits and Vegetables

You may have realized that for good health, you should eat as much fruits and vegetables as possible. But what if your favorite fruits are not in season, or the vegetables on your Sunday shopping list will not be eaten until later this week? Maybe it's time to choose Frozen Vegetables and fruits.

Freezing means you can enjoy your favorite berries or peaches in winter. This also means less spoilage, allowing you to enjoy produce when it is most nutritious-that is, when you decide to eat it.

Frozen Fruits

In fact, research shows that compared with fresh fruits and vegetables, frozen fruits and vegetables contain as many vitamins as, sometimes even more.

Frozen Vegetable Supplier share tips for frozen fruits and vegetables:

1.In order to bring the best nutrition to your diet, choose frozen vegetables without sauce or salt, or fruits without sugar.

2.Look at this bag and feel its contents. Frozen Fruits and vegetables should be solid and hard, not soft, mushy or moist, sweaty or melted. You should be able to feel pieces of frozen fruit or vegetables, not pieces of solid, which means that the contents are thawed and frozen again. Dyeing or ice crystals on the packaging are another sign of thawing and refreezing.

3.Keep your refrigerator door tightly closed. Every time you open the refrigerator, you are thawing agricultural products because they are exposed to room temperature air. This can lead to the loss of healthy plant active compounds

4.Store fruits and vegetables at the back of the refrigerator so that when you open the door of the refrigerator, they will not partially melt. Put ice cubes in the front of the refrigerator.

5.Do not overheat frozen food. Defrosting the fruit on a workbench or in a microwave oven for a short period of time is the best way to preserve the plant's active compounds in the fruit. Light steaming or microwave is the best way to preserve the nutrition of vegetables.

6.Squeeze a lemon on top of frozen vegetables after heating. The vitamin C in lemon juice can help replenish the vitamin C lost during the bleaching process. It also refreshes the taste of vegetables