Frozen peas, frozen corn, frozen broccoli... If you don't have time to buy groceries frequently, why not keep some frozen vegetables at home? Their advantages are sometimes no less than fresh vegetables.

Firstly, some frozen vegetables may have higher nutritional value than fresh ones. The loss of nutrients in vegetables begins from the moment they are picked. During transportation and sales, vitamins and antioxidants are slowly lost. However, if the harvested vegetables are immediately frozen, it is equivalent to stopping their respiration. Not only can microorganisms hardly grow and reproduce, but they can also better lock in nutrients and freshness. Research shows that although the quick freezing process may lose some water-soluble vitamins C and B, it does not cause significant damage to the dietary fiber, minerals, carotenoids, and vitamin E in vegetables. Some polyphenol antioxidants may also increase during storage. For example, a study in the UK found that after freezing, the content of vitamins and antioxidants with anti-cancer effects in various fruits and vegetables such as broccoli, carrots, and blueberries is almost equivalent to that of freshly picked fruits and vegetables, and more nutritious than fruits and vegetables stored in supermarkets for 3 days.

Secondly, cooking is convenient. Frozen vegetables do not need to be cleaned, they can be quickly blanched in boiling water and cooked directly, which is very convenient. Or simply add some water and thaw in the microwave, stir fry in the pan and it will taste delicious; You can also steam it directly in the pot, drizzle with seasonings, and the taste is also good. It should be noted that frozen vegetables are generally processed using fresh vegetables of the current season, which are immediately frozen after being blanched and heated, and stored at minus 18 ℃. This treatment can "lock" the original bright color of the vegetables, so there is no need to use coloring agents.

Thirdly, it has a long storage time. Oxygen can oxidize and deteriorate various components of food, such as natural pigments that become dull and lifeless, and vitamins and phytochemicals that are oxidized, leading to nutrient loss. But under freezing conditions, the oxidation rate will be greatly reduced. As long as the seal is intact, frozen vegetables can usually be stored for several months or even more than a year. However, when storing, attention should be paid to emptying the air as much as possible and keeping the vegetables tightly attached to the food bag to prevent dehydration and deterioration of taste.