WHAT DO WE NOT KNOW ABOUT FROZEN FOOD?
Does the freezing process reduce the nutritional value of vegetables and
fruits?
During the harvest period, fruits and
vegetables suitable for consumption are collected and stored at + 4 ° C
(refrigerator temperature) until frozen. Foods stored at + 4 ° C are taken into
production after 8 hours at the latest. Each nutrient is peeled according to its
own characteristics, after the processes such as scalding and fast cooling is
applied to the food.
The nutrients are then freeze-dried individually at -40 ° C. This process also makes it possible to pick up the product from the packaging of frozen vegetables and store the remainder in the freezer until the expiration date. In short, the freezing process supports the preservation of nutritional value, does not reduce the nutritional value.
The nutrients are then freeze-dried individually at -40 ° C. This process also makes it possible to pick up the product from the packaging of frozen vegetables and store the remainder in the freezer until the expiration date. In short, the freezing process supports the preservation of nutritional value, does not reduce the nutritional value.
Does canning reduce the nutritional value of vegetables and fruits?
In the canning process, vegetables and
fruits are boiled for 2-8 minutes depending on the temperature applied in the
range of 85-98ºC depending on the size of the grains after washing, sorting,
chopping, peeling or removing the seeds. Thus, sterilization is ensured, the
activities of the enzymes causing the degradation are stopped and the
nutritional value is preserved.
In addition, canned vegetables and fruits have a longer shelf life than fresh and frozen. Canned vegetables and fruits can be consumed after 1 year or even longer.
In addition, canned vegetables and fruits have a longer shelf life than fresh and frozen. Canned vegetables and fruits can be consumed after 1 year or even longer.
Is it possible to eat a balanced diet with frozen or canned foods?
The American Nutrition Society says that
frozen, canned or dried vegetables and fruits can help maintain nutritional
value, extend shelf life and thus support food safety.
According to the results of 2003-2008 American Nutrition and Health Survey, canned, frozen and dried vegetables and fruits can contribute to approximately 30 percent of pulp/fiber intake, 50 percent of vitamin C intake and 45 percent of potassium intake. Thus, frozen or canned foods can support adequate and balanced nutrition by contributing to the preservation of nutritional value, ensuring food safety and diversity.
According to the results of 2003-2008 American Nutrition and Health Survey, canned, frozen and dried vegetables and fruits can contribute to approximately 30 percent of pulp/fiber intake, 50 percent of vitamin C intake and 45 percent of potassium intake. Thus, frozen or canned foods can support adequate and balanced nutrition by contributing to the preservation of nutritional value, ensuring food safety and diversity.
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