How to keep the nutrients in frozen foods
Nutritionists advise us to:
Avoid re-freezing foods once thawed, do not mix meat and fresh vegetables in the refrigerator and do not combine cooked food with fresh foods.
The refrigerator is a modern tool for keeping food fresh. Its use should be respecting the rules of hygiene, temperatures and food preservation times.
Re-freezing – a microbial multiplication factor
Any frozen food will not re-freeze, “because microbes will grow rapidly in number and food will become dangerous for the body. The most appropriate is to put in the freezer vegetables, fruit and meat in small packages, each for one serving, this way avoiding re-freezing the product.
Frozen vegetables retain more vitamins
Frozen vegetables retain more vitamins, (especially vitamin C) than vegetables stored for several days in refrigerator. Scientists say that nutrients and vitamins in vegetables begin to fall gradually from the time of collection, and time lost by them to arrive in stores makes consumers less fresh plates.
Moreover, specialists also notes that vegetables bought from stores, may be old for at least two weeks, during which time they have spent in warehouses and distribution network before reaching the shelves. Also, given that, after purchasing vegetables could again spend the best days in pantry before being cooked, foods often come to be eaten even one month after harvest.
