Tips for Saving Frozen Vegetables Without Reducing Nutrition
Sometimes cooking with frozen vegetables is more practical. You do not need to increase cooking time to wash and chop vegetables, just take it out of the refrigerator. You can immediately process it into various dishes. However, are frozen vegetables still the same quality as fresh vegetables? How to store frozen vegetables properly so as not to reduce the nutritional content?
Frozen vegetables versus fresh vegetables, which is better?
Before knowing the tips for storing frozen vegetables (frozen vegetables), some of you may often doubt the nutritional content that is in them.
In fact, frozen vegetables have the nutritional value that is almost similar to fresh vegetables.
Keep in mind, vegetables that have been harvested will lose moisture, starch, and sugar slowly. Quoted from Dr. Weil, for example, spinach that is not frozen will lose half the folate content after eight days.
Vitamin and mineral content will also decrease if vegetables are exposed to heat and light.
Even though the vitamin content is still reduced, the proper freezing process will maintain various nutrients such as minerals, fiber, and carbohydrates in vegetables longer than when vegetables are left at room temperature.
Frozen vegetables are also guaranteed cleanliness. Before starting freezing, the vegetables that have been cooked will be picked and washed immediately.
Vegetables are boiled in hot water for several minutes to kill bacteria and enzymes that can damage food. After going through the process, then the vegetables are frozen.
Tips for storing frozen vegetables
Although the quality of frozen vegetables is almost as good as fresh vegetables, the texture of frozen vegetables is more easily damaged if you don't store and process them properly.
Therefore, here are tips that you can follow to maintain nutrition without damaging its texture.
Choose the right vegetables to freeze
Usually, you can directly buy frozen vegetables that have been packaged at the supermarket. Unfortunately, there are very few variations of frozen vegetables. You may need to freeze other vegetables yourself.
But keep in mind, not all vegetables you can store frozen. The reason is, there are some vegetables whose color and taste will change after being frozen like cabbage, lettuce, cucumber, turnips, certain types of potatoes, and small leafy vegetables such as parsley and celery.
The vegetables above have a higher level of humidity so that when they begin to thaw the vegetables will appear weak and give off a different aroma.
Choose the right storage container
The next tip to do when storing frozen vegetables is to use the right container.
The container must be airtight, moisture resistant, durable, easy to close, and will not be brittle if placed at a low temperature. The container must be able to protect vegetables from oxidation which can change their structure.
Including when you buy frozen vegetables from the supermarket, after opening the packaging, move the contents into an airtight container to avoid the formation of ice on the outside.
Some of which you can choose from are plastic freezer containers, freezer special bags, or glass jars. Don't forget to give the container expiration date.
If you use a Ziploc bag or freezer bag, fill the container to the brim and press it slightly to expel the remaining air in it.
Avoid storing frozen vegetables for too long
Even though frozen vegetables are long-lasting, it doesn't mean you can leave them in the freezer for too long.
The freezing process will only slow down the growth of microorganisms that can damage the quality of food, but not really stop its activity.
The recommended storage time for vegetables is 8-12 months at around -17 ° C. So that vegetables still feel fresh when eaten, it's better to use these vegetables in a period that is faster than the recommended limit.
Frozen vegetables versus fresh vegetables, which is better?
Before knowing the tips for storing frozen vegetables (frozen vegetables), some of you may often doubt the nutritional content that is in them.
In fact, frozen vegetables have the nutritional value that is almost similar to fresh vegetables.
Keep in mind, vegetables that have been harvested will lose moisture, starch, and sugar slowly. Quoted from Dr. Weil, for example, spinach that is not frozen will lose half the folate content after eight days.
Vitamin and mineral content will also decrease if vegetables are exposed to heat and light.
Even though the vitamin content is still reduced, the proper freezing process will maintain various nutrients such as minerals, fiber, and carbohydrates in vegetables longer than when vegetables are left at room temperature.
Frozen vegetables are also guaranteed cleanliness. Before starting freezing, the vegetables that have been cooked will be picked and washed immediately.
Vegetables are boiled in hot water for several minutes to kill bacteria and enzymes that can damage food. After going through the process, then the vegetables are frozen.
Tips for storing frozen vegetables
Although the quality of frozen vegetables is almost as good as fresh vegetables, the texture of frozen vegetables is more easily damaged if you don't store and process them properly.
Therefore, here are tips that you can follow to maintain nutrition without damaging its texture.
Choose the right vegetables to freeze
Usually, you can directly buy frozen vegetables that have been packaged at the supermarket. Unfortunately, there are very few variations of frozen vegetables. You may need to freeze other vegetables yourself.
But keep in mind, not all vegetables you can store frozen. The reason is, there are some vegetables whose color and taste will change after being frozen like cabbage, lettuce, cucumber, turnips, certain types of potatoes, and small leafy vegetables such as parsley and celery.
The vegetables above have a higher level of humidity so that when they begin to thaw the vegetables will appear weak and give off a different aroma.
Choose the right storage container
The next tip to do when storing frozen vegetables is to use the right container.
The container must be airtight, moisture resistant, durable, easy to close, and will not be brittle if placed at a low temperature. The container must be able to protect vegetables from oxidation which can change their structure.
Including when you buy frozen vegetables from the supermarket, after opening the packaging, move the contents into an airtight container to avoid the formation of ice on the outside.
Some of which you can choose from are plastic freezer containers, freezer special bags, or glass jars. Don't forget to give the container expiration date.
If you use a Ziploc bag or freezer bag, fill the container to the brim and press it slightly to expel the remaining air in it.
Avoid storing frozen vegetables for too long
Even though frozen vegetables are long-lasting, it doesn't mean you can leave them in the freezer for too long.
The freezing process will only slow down the growth of microorganisms that can damage the quality of food, but not really stop its activity.
The recommended storage time for vegetables is 8-12 months at around -17 ° C. So that vegetables still feel fresh when eaten, it's better to use these vegetables in a period that is faster than the recommended limit.
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