Going to the freezer area of ​​the supermarket in the past, you may choose ice cream or chilled chicken, duck and fish.

However, in recent years, all kinds of quick-frozen vegetables have also become "resident guests" in the freezer area, and they have become more and more accepted.

  In the freezers of some large supermarkets, "quick-frozen vegetables" have their own small world.

Not only are there whole packages of sweet corn kernels, broccoli, peas, but also some well-matched styles.

For example, the colorful "European-style cabbage" is filled with frozen corn kernels, diced carrots and peas; while the frozen vegetable package called "California" is actually a cauliflower, broccoli and sliced ​​carrots.

  "Active dynamic freshness locking technology, the secret of freshness and nutrition", this is the slogan of a quick-frozen vegetable brand that sells very well on the online shopping platform.

According to industry insiders, in fact, quick-frozen vegetables are indeed safe and reliable.

"Usually, seasonal vegetables are pre-treated after being picked, and processed in a relatively low temperature environment, such as washing, peeling, and cutting." Before vegetables enter the quick-freezing workshop, manufacturers will also use different methods to microbially conduct vegetables on vegetables. Kill, etc.

This also means that if the program is complete and the operation is standardized, the process of freezing vegetables can indeed effectively control the pesticide residues and microorganisms on the surface of vegetables.

  The market for quick-frozen vegetables is not small, but the reporter found that many people are not interested, mainly because they are skeptical of their nutritional value, thinking that only fresh vegetables can be nutritious.

Is that true?

Dai Chun, a nutritionist in charge of the Nutrition and Dietetic Center of Nanjing First Hospital, believes that the nutritional value of quick-frozen vegetables is not much different from those that have been transported and stored at room temperature for a period of time on the market.

  "Like beta carotene, vitamin E, minerals, and dietary fiber that are relatively high in vegetables, the loss in quick-frozen vegetables is not too great. Moreover, the storage of polyphenolic antioxidants in vegetables after quick-freezing will have Better results." So can frozen vegetables be 100% "quick-frozen to lock in freshness" and nutrients?

Dai Chun said that quick-frozen vegetables may cause the loss of some water-soluble vitamins such as vitamin C and vitamin B.

However, it is worth noting that this kind of situation also exists in the transportation and storage of vegetables at room temperature.

If we must compare, the loss of "moisture" is probably the biggest difference between quick-frozen vegetables and vegetables at room temperature.

However, this can only destroy the taste, and does not affect the absorption of nutrients by the human body.

  In fact, for people who do not cook often and are busy with work and study, in addition to buying quick-frozen vegetables, many people are trying to freeze them at home.

There is no need to worry that the vegetables that seem to be fresh will soon become rotten and smelly, and it is also convenient for subsequent cooking, and the price is more advantageous.

Dai Chun suggested that in terms of species, you can still choose vegetables that are more suitable for freezing, such as peas, corn, broccoli, carrots, and cauliflower.

"In addition, it is recommended that if you freeze and store vegetables, they should be placed in the lowest layer of the refrigerator, and the storage time should not be too long."

  At the same time, Dai Chun reminded that "pretreatment" should also be carried out in advance when freezing vegetables at home.

"Before freezing vegetables, you can blanch the vegetables and blanch them in water." She explained that on the one hand, this can kill some bacteria, and on the other hand, it can also better retain the color of the vegetables and avoid oxidase, chlorophyll, etc. Matter is destroyed.

"This way, when we take it out and thaw it and eat it, it will have a better color."