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The nutritional value of frozen products
Table of Contents
1. The types and availability of freezers
Most foodstuffs and prepared foods can be frozen, and it is also not recommended to retain raw foods (snacks, cheeses, yogurt or creams) in this way. Frozen fruits and vegetables and their mixtures are the most popular (some are also added to seasonings so that they can be cooked for heat or soup), fish, seafood and ready-to-eat foods (food with a macaroni or rice additive, pears, noodles and fast food, e.g. pizza with whipped cream).2. Nutritional value of frozen products losses
The data for meat and fish indicate that when stored in frozen form for longer periods (624 months) and at shorter periods (3 months) the protein and fat content (macronutrients) has not changed (M. Large studies on the effect of freezing (at around 1030%) of B vitamins have been observed, which may be related to water loss during thawing. However, there has been a significant decrease in the impact of frozen (at about 1030%), which can be linked to the loss of water from the defrosting process. In the case of long-term storage (6 24 months) of fish and fish, whereas at the shorter period (3 months), the content of the fat (macrotic ingredients) did not change (M, but a significant reduction in the effect on the nutritional value of fish is below the level of acetic acid in many years, while the results of the trials of the remaining fertilisers from the production of omega A vitamins and minerals themselves may not be taken into account due to changes in the biological and biological methods of development of organic fertilizing products). However, in the3. Nutritional value of fresh and frozen fruit and vegetables
This may have the opposite effect researchers looked at changes in the content of three vitamins (folic acid, vitamin C and pro-vitamin A) in fresh, frozen and fresh vegetables and fruits that were stored in the refrigerator for 5 days. Li et al. 2017). Due to potential nutrient losses caused by frost, many people prefer to go for fresh fruit and vegetables. However, the results indicated that, for the most part, no significant differences were observed when they appeared, refrigeration was more likely to have an adverse effect on the amount of frozen vegetables (i.e. they appear to be frozen in less than 2 m m m2 and therefore to be consumed in more than 3 m3 of fresh fruit, and the quantity of fresh fruits consumed was more frequently frozen than frozen ones (b) and, subsequently, more than two m3 m3 and more m3 were consumed.4. The benefits of ice cream
On the basis of the data presented, it can be noted that frozen products have a very similar nutritional value compared to fresh ones and should not be concerned about deficiencies in the diet in which we include ice cream. Among their other advantages are: availability outside the season it is worth noting that the freezing of vegetables and fruits takes place at the peak of the season when they are most ripe, freezing allows them to retain their intense taste and colour as well as their nutritive value; therefore, in the winter months when there are fewer fruits and vegetables, frozen strawberries, alternatives to blueberries, beans or bean sprouts, it is important to note that freezing occurs at the height of the seasons when the vegetables are most mature, allowing them to preserve their intense flavour and colours, and therefore in the months of winter when there is a shortage of fresh produce, freezers, grapefruit, strawberry, and beans are an attractive alternative to fast-paced products; the cost of preparing them is relatively high, so that they can be5. The flaws of the ice cream
When considering issues related to frozen products, certain risks associated with their consumption should also be taken into account. Changes in the appearance or structure of the product Some fruits and vegetables (e.g. peas, raspberries) lose their original properties and consistency after thawing due to loss of water; improper storage when using frozen goods, appropriate transport and subsequent storage conditions should be ensured, among other things, as soon as possible after they are placed for freezing after purchase (preferably to be transported in a thermal tank), ensuring that the products are frozen at an appropriate temperature in the freezing process (i.e. -18°C), freezing in the refrigerated warehouse, and thus preventing the products from being re-frozen in the frosted warehouses (see below).
