The frozen fruits and vegetables we buy at the supermarket may seem more processed than those found in the fresh area. However, the reality is that these foods go through a washing and disinfecting process, even in some cases they are even cut, then go through a freezer and packaged.

Some advantages of frozen foods are:

Nutrients

Before being frozen, the vegetables go through a blanching process, that is, they come into contact with boiling water for 10-30 seconds. Blanching ensures that the nutrients and color of the vegetables remain intact by inhibiting the enzymes that promote spoilage. Therefore, a fresh vegetable will have the same nutrients as a frozen one.

Time of life

While a fresh fruit or vegetable can last 2-5 days, frozen products have a longer shelf life. Freezing prevents bacteria from breaking down food at an accelerated rate and causes the respiration rate of the products to slow down considerably.

Practicality

Frozen foods are pre-washed and sanitized, all you need to do is cook. It is also not necessary to defrost them in the microwave, as they can lose all the nutrients they preserved.

Organoleptic quality

Freezing this type of food is known as quick freezing. It takes between 5 minutes and 1 hour depending on the size of each food. The advantage of quick freezing is that it produces small crystals, which prevents cell wall damage, preserving the original organoleptic attributes and characteristics.

For practical purposes, yes, it is the same to eat a frozen vegetable or fruit as a fresh one. Remember that we must consume at least 5 fruits and vegetables during the day, and the frozen ones can help us to comply with it more easily and comfortably.

Article by: Alejandra Cantú Cantú

Ing. In Food