Frozen vegetables-your healthy choice

August 13, 2020

As soon as summer arrived, how many people, like the sudden decline in appetite, can not lift the spirit of what, just want to lie in the air conditioning room, drinking chilled drinks. People are iron rice is steel, even if the appetite is not good, three meals a day or eat. At this time someone will ask, such a hot weather, buy back vegetables can not eat the refrigerator? Can nutrition lose?

Vegetables are an essential part of a fitness meal. They provide vitamins and minerals that the body needs every day, but many health friends say they don't have time to buy fresh vegetables every day, and most of them buy multi-day ingredients at one time. This needs to into account the problem of preservation, have you ever thought about frozen vegetables? Some health friends may be very confused, frozen vegetables and nutrition? Fresh. Why eat frozen? Today small editor to tell you, in fact, frozen vegetables nutrition will not be worse than fresh vegetables.

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I. What are the benefits of frozen vegetables

1. easier to store

Frozen vegetables are directly picked vegetables, put into the freezer directly frozen, so that the shelf life of vegetables can be extended by 1~2 months, often a large number of vegetable buyers should know the vegetables into the freezer, a few days to rot.

2. nutrition preservation is more comprehensive

The longer the vegetables are kept fresh, the more nutrients will be lost. When the vegetables are frozen, they will not affect their mineral, vitamin, dietary fiber content.

3. saving time

Frozen vegetables are more convenient to be treated, steamed or boiled, and frozen vegetables are very easy to make, one-time purchase of a large number of ingredients frozen, can not only keep the ingredients not rotten, but also save time, easy to make.

II. Which vegetables are suitable for freezing

It is common to see mixed vegetables, that is, green beans, carrots, corn, and other vegetables and fruits, such as broccoli, beans, blueberries, kale and so on

III. How to Make Frozen Vegetables

When choosing to make frozen vegetables, first choose fresh, moisture-rich, then prepare fresh bags and labels, and finally make frozen food, the following are examples:

1. ingredients ready

Raspberry (blueberry, raspberry), tomato, kale, green bean, corn grain wash, carrot diced, broccoli / cauliflower blanched for 3 minutes, pepper shredded, sliced, diced, mushroom sliced, chopped, asparagus blanched for 3 minutes, bean blanched for 3 minutes

2. label in a bag

3. Refrigerate

IV. How to Cook Frozen Vegetables

1.Vitamins in vegetables are water-soluble, so in the production process to avoid boiling too long, as far as possible to use steam, to avoid the loss of vitamins;

2.After thawed, mix directly into salad;

3. into the oven, add appropriate seasoning, made into baked vegetables;

4. rice mixed into stew rice, fried rice.

Through the above understanding, we know that frozen vegetables are not worse than fresh vegetables, but nutrition is easier to preserve and more comprehensive, in cooking is also more time-saving and labor-saving. Here we suggest that if you buy a large number of vegetable ingredients at one time, if you want to keep the ingredients not rotten and nutrition is not easy to lose, the best way is to freeze in the frozen place ~ Oh

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