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Freezing fruits and vegetables is a common practice to prevent spoilage by inhibiting bacterial growth and slowing down oxidation. When produce is blanched before freezing, enzymes that contribute to spoiling are destroyed, enhancing preservation. Studies show that freezing can preserve important nutrients like vitamin C and antioxidants, crucial for combating chronic diseases. The real nutrition losses occur during reheating and cooking, where methods involving water like steaming or boiling are recommended to retain nutrients. Overall, freezing fruits and vegetables offers a convenient way to maintain nutritional value.