The use of the freezing process is one of the most optimal methods of preserving plant products, due to the small loss of nutritionally valuable ingredients, compared to other food processing methods.
The nutritional value of frozen products is most similar to fresh products. Therefore, frozen food should play a special role in our diet in the winter-spring period, when fresh products are no longer so widely available or have lost their nutritional value to a large extent during long storage. Remember that frozen foods can perfectly replace them, because they are the right complement to your everyday healthy diet. In addition, freezing vegetables and fruits largely preserves the characteristics of fresh raw material, such as taste, smell, and color.
WHAT ARE THE BENEFITS OF FREEZING
Freezing is the most rational method of preserving food.
It allows, to a greater extent than, for example, sugaring, salting or marinating, to maintain the nutritional value closest to fresh products, without the addition of additional preservatives (salt, vinegar and other preservatives).
There is virtually no change in protein structure during storage in a frozen state.
Due to low temperature, fat rancidity processes at temperatures higher than -18oC are inhibited
Losses of minerals are small and not related to the freezing process itself, but to pre-treatment, e.g. blanching of fruit and vegetables (i.e. boiling for a short time to inactivate enzymes that can destroy nutrients and cause adverse color change or development of bacterial flora).
Freezing is the storage method that most prevents the loss of vitamins in food. For example, vitamin C losses are relatively low and amount to 20% (for comparison - in syrups we lose an average of 75%, in compotes and jams over 35%). Frozen fruits lose vitamin A only in 5-10%, and frozen vegetables in 20-30%. Losses of vitamins B1 and PP are also much smaller than observed with other food storage methods.
An important advantage of frozen food is that during their cooking, vitamin losses are less than when cooking fresh fruit and vegetables.
Poles consume up to five times less frozen vegetables and fruits than residents of other European Union countries. According to food and nutrition experts, this is primarily the result of little knowledge about frozen food, as well as many myths that are present in our society.
Properly frozen, stored and thawed, they have a nutritional value comparable to fresh raw materials. In late winter and spring, they can even outperform fresh food in this respect.
Frozen foods provide many needed ingredients. Some of them will not be found in supplements available in the form of vitamin and mineral preparations.
Freezing only slightly changes their nutritional value. Blanching, i.e. scalding fruit and vegetables before freezing, causes a loss of vitamin C content (15 to 20%), but regardless of these losses, frozen vegetables and fruits immediately after harvesting retain a high nutritional value, comparable to fresh counterparts. It should be borne in mind that the collection of vegetables and fruit, their sorting, transport and delivery to the store usually take several days, and at this time there is also loss of vitamin C, estimated at 15% per day (source of IŻiŻ).
Frozen vegetables and fruits have less nutritional value than fresh raw materials.
Vitamin and mineral supplements can replace vegetables and fruits in the winter and spring.
Freezing causes vegetables and fruits to lose valuable vitamins and minerals.