Overseas Chinese reporter Nike reported on May 3 1 Los Angeles. You may realize that you should eat as many fruits and vegetables as possible for your health. But what if your favorite fruit is not in season? Maybe it's time to support frozen fruits and vegetables. According to CNN, freezing means you can enjoy your favorite berries or peaches in winter. This also means reducing the decay rate of fruits and vegetables, so that when you enjoy fruits and vegetables, their nutrition is at its best. Studies have shown that frozen fruits and vegetables contain as many vitamins as fresh fruits and vegetables. (Photo source: Reuters) In fact, research shows that frozen fruits and vegetables contain as many vitamins as fresh fruits and vegetables, and sometimes even more. Ali Bouzari, the author of the study, said that in terms of the way humans preserve food, freezing ranks first in preserving nutrition. Buzari is a culinary scientist and the author of Ingredients: Basic Elements of Food. If you can't afford the price of fresh food, or if there is only a grocery store near where you live and you can buy all the agricultural products, it is important to let people know that frozen food is a feasible choice. Mary Ann Laila, director of the Institute of Human Health at North Carolina State University, explained that besides vitamins, freezing is the best way to preserve beneficial plant compounds, which help prevent diseases. Gene Lester, a plant physiologist and head of the national project of the US Department of Agriculture, explained that if you don't eat fruits and vegetables for a day or two, frozen agricultural products are particularly worth choosing. He is in charge of all research on post-harvest animal and plant food. Lester said that frozen fruits were picked commercially at the peak of ripening, then quickly frozen separately and packaged in nitrogen. Exposing fruits and vegetables to nitrogen will help preserve nutrients degraded by oxygen. At the same time, some fresh vegetables, such as bagged green vegetables, will also be packaged. Vegetables used for commercial freezing are also picked at the peak of maturity, but unlike fruits, vegetables must be blanched before freezing. In this process, vegetables will be exposed to hot water of 90 to 95 degrees Fahrenheit (about 40.5 degrees Celsius), which will destroy the enzymes that cause discoloration, browning and loss of taste. Lester said, "During freezing and storage, blanching will keep bright green quite bright, otherwise it will appear gray or brown. Blanching can also change the fiber structure, making vegetables softer, less fragile and easier to chew. However, Lester explained that after scalding, you will lose as much as 50% vitamin C, which is heat-sensitive. The good news is that, just like fruits, vegetables to be frozen are usually picked at the most mature stage, where there is the most nutrition, while those fresh vegetables to be sold are picked at the immature stage, with lower nutrition content, so as to keep them longer during transportation and storage. In other words, the vegetables to be frozen have nutritional advantages from the beginning, which helps to offset the nutritional loss during blanching, and the nutritional level is still higher than that of commercial fresh products. Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.