Safe. In fact, the nutritional value of quick-frozen foods is not low, such as quick-frozen green beans, carrots and corn kernels. The cell activity of quick-frozen vegetables is slow in the freezing process, and the microorganisms almost stop reproducing below 4℃, so the microorganisms in quick-frozen vegetables basically do not grow, and there is almost no possibility of deterioration, which is safer than many vegetables transported at room temperature.