Is the nutritional value of frozen fruits lost?

Release time:

2022-12-19

In the days when there was no refrigerator, fruits that were easy to keep, such as oranges and apples, were frozen in an ice cellar as a sacred product for quenching summer heat and thirst in summer. However, there has been a folk argument that frozen fruit nutrition will be lost, not edible. So the nutritional value of frozen fruit will be lost?
Now foreign studies have pointed out that fruit ice will not only not lose nutrition, but also improve the nutritional value, so that vitamin C and anti-aging substances content increased!
From the harvest of vegetables and fruits to the market, after a period of time, nutrients will gradually lose their freshness. At this time, freezing is a good way to preserve nutrition.
Frozen nutritional value does not lose vitamin C content is higher
The University of Chester in the United Kingdom conducted a study comparing the nutritional value of frozen fruits and fresh fruits, and found that nearly 2/3 of vegetables and fruits have higher levels of vitamin C and anti-aging substances after freezing.
The U.S. Food and Drug Administration report pointed out that the nutritional value of fresh food and frozen food is the same, and the nutrition can be preserved for a longer time after freezing. So there is no need to worry that freezing will destroy nutrients.
Frozen fruit helps lose weight and has a higher absorption rate than fresh fruit.
When the weather is hot, people want to drink cold drinks or eat ice to relieve the heat. However, the raw materials of ice products contain a lot of granulated sugar, milk fat and additives, which are very high in calories and are harmful to health. At this time, frozen fruits can be used instead, which has a natural sweet taste, does not eat granulated sugar and fat, and can also supplement the vitamins and minerals needed by the body. The calories are only ice 1/3, instead of desserts and ice cream, and the effect of weight loss can also be expected.
The vitamin nutrients of fruits are stored in the cells and are covered by the membrane of the cell wall, which affects the absorption. Freezing will destroy the cell wall of the fruit and improve the absorption rate of vitamins.