Food items not suitable for freezing
A Russian nutritionist explained that some foodstuffs are not suitable for freezing, because the freezing process destroys the vitamins they contain.
Dr. Mariat Mukhina, a Russian nutritionist, said during an interview with Radio "Sputnik", as reported by "Russia Today", that many freeze various seasonal fruits, fruits and vegetables for the winter.
But not all food can be preserved at a negative temperature.
Because the composition of some of them changes.
For example, after freezing, leafy vegetables lose vitamins and antioxidants.
She pointed out that it is not recommended to freeze leafy vegetables and herbs, because it causes the destruction of chlorophyll and the loss of vitamins and antioxidants, and only dietary fiber will remain in them.
She added that the freezing process negatively affects the nutritional value of vegetables that contain a high percentage of water.
"It is not recommended to freeze vegetables that contain water, such as cucumbers, tomatoes and zucchini, because they become like poison after thawing, and lose their strength and elasticity," she said.
The specialist indicated that materials rich in proteins can change their properties after freezing as well, adding that during the freezing process, protein bonds are broken, and the protein is denatured (Denaturation).
It is also not recommended to freeze fermented dairy products, since after freezing they practically lose most of their beneficial properties.
She justified that cold reduces the activity of polyunsaturated fatty acids in almonds, peanuts and hazelnuts.
That is, this liqueur loses its quality after it is frozen, adding that it is also not recommended to freeze cheese and bananas.
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