Does freezing affect the nutritional value of fruits? How to properly thaw them?

Freezing is the most rational method of preserving food. In fact, we can actually extend the season on our favorite fruits by using a freezer. As the literature reports, this process has little effect on the taste and nutritional benefits. Frozen fruits have a much lower nutrient value than fresh fruits, and they also lose valuable vitamins! These values are closely related to those of our fresh produce! The fact is that freezing has a slight effect on nutrient values and nutrient content in comparison to fresh fruits.

If we want to keep our fruits from losing their value after a certain period of storage, it's worth knowing a few simple rules for proper defrosting: first of all, the fruit should be defrosted immediately before use and not many hours before, the products should not be defrigerated completely until the end in the case of fruits, this involves a loss of juice and a lot of leakage, so it is recommended that they be slightly frozen before use, the frozen fruit is poured directly into hot water, but they should be cooked not too much, but as short as possible and under cover, the alternative to cooking is to defrose on steam, this process allows you to avoid high prices, if you don't want to freeze your food if you want to get ready for use.

In small fridges where the temperature in the freezer does not drop below -6oC, the fridge can be stored for up to a week. In large fridgers and freezers, strawberries, raspberries and cherries, cherries and black berries, olives, pears, peaches, peas and pulp can vary slightly depending on the storage temperature.