According to her, compared to the method of drying foods, which causes foods to lose about 45 percent of their properties, frozen foods retain about 100 percent of their beneficial components. For example, they retain 100 percent of vitamin C.
“Freezing preserves the original taste of the product, but it may lose some of its properties, as happens when freezing avocados and zucchini. Also, freezing does not require vinegar, citric acid, salt, spices and seasonings,” she says.
According to her, in order to reduce pathogenic flora that may be on the surface of the fruit, it should be steamed or boiled in salt water for 1-2 minutes. In order to preserve its quality and taste, it is not recommended to refreeze it.
She added: “Frozen fruits, vegetables and nuts are suitable even for people with various health problems, unlike fermented and pickled foods, which are not recommended for those suffering from stomach, intestinal and pancreatic diseases, and jam is not suitable for diabetics.”
To preserve the properties of frozen foods, it is important to note that they are valid for 6-12 months, because after that they gradually lose their beneficial properties. She pointed out that the products suitable for freezing are: cauliflower; broccoli; green (broad) beans; and summer fruits. These materials are widely used in nutrition. Broccoli and cauliflower retain 100 percent of vitamin C, vitamin B complex and vitamin K. As for green beans, green beans and frozen peas, they retain all their benefits until spring.
The expert does not recommend freezing potatoes, radishes and beets because they can be stored in the refrigerator or in a cellar where they remain fresh for a long time. It is also not recommended to freeze cucumbers and tomatoes because they contain a large amount of water, and when frozen, ice crystals form that make them lose their taste.
Source: Izvestia newspaper
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2024-08-09 23:06:30
