Does freezing food reduce its nutritional quality?

Freezing inevitably affects the nutritional quality of foods, and below we will provide some practical tips for freezing, thawing and reheating foods correctly.

Author François Linn said in a report published by the French website “Press Santé” that freezing is a common way to preserve foods, and helps maintain their freshness and flavor. However, many people wonder whether freezing affects the nutritional quality of food.

How does freezing affect the nutritional quality of food?

When food freezes, ice crystals form inside it, which can damage the cellular structure of the food. This can lead to the loss of some nutrients, especially vitamin C and vitamin B, which are water soluble. However, nutrient losses are generally minimal, and depend on the type of food and how it is prepared before freezing.

The author noted that some foods can be cooked or boiled before freezing; Because this can increase the “bioavailability” of nutrients. For example, some studies have shown that cooking or boiling vegetables before freezing them can increase the amount of antioxidants and vitamins in them. On the other hand, not all foods benefit from this method of preparing them before freezing. In addition, it is better to eat certain foods; Such as: Fruits, raw to preserve its nutritional value.

Benefits of freezing foods in relation to nutritional quality

When frozen properly, it can preserve the nutritional quality of foods better than other food preservation methods. For example; Frozen fruits and vegetables can be frozen quickly after harvesting, which helps preserve nutrients. On the other hand, fresh produce may lose some of its nutrients during transportation and storage before reaching stores.

In this regard, a study conducted in 2017 compared the nutritional composition of fresh, fresh and frozen, and fresh and stored fruits and vegetables. The results showed that there were some differences in vitamin content between different types of products. In many cases, frozen produce has been shown to be equal to or more nutritious than fresh produce, which contradicts the popular belief that fresh produce is always superior in terms of nutritional value.

Melting and reheating methods to maintain nutritional quality

When thawing and reheating frozen foods, it is important to choose the correct methods to maintain their nutritional quality. Boiling, steaming, microwaving and air frying are among the methods recommended by experts.

The author said that boiling vegetables before freezing can reduce the loss of water-soluble vitamins and that steaming is also a good option. Because it preserves nutrients and prevents vitamins from leaking into the cooking water. A study conducted in 2015 showed that thawing foods faster in the microwave results in less loss of nutrients than cooking them longer.

Safety Tips for Freezing, Thawing, and Reheating Foods

When freezing food, it is important to follow safety instructions to maintain its nutritional quality. Here are some general suggestions:

  • To maintain the nutritional quality of vegetables, blanch them before freezing them.
  • Store frozen foods at -18°C.
  • To maintain the ideal nutritional quality of frozen foods, use them within the recommended time. Frozen fruits and vegetables should be consumed within 8 to 12 months for best quality.

Read Previous

Gaza is in the grip of famine… emaciated animals eat rotting corpses

Read Next

World Health: Stopping funding for UNRWA would have devastating consequences for Gaza residents

Leave a Reply

Your email address will not be published. Required fields are marked *

Most Popular