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From article “Side note on frozen produce: The post above is about fresh produce only. A potentially appealing alternative may be buying frozen produce, which o
by patrickhogan1 2y ago
From article “Side note on frozen produce: The post above is about fresh produce only. A potentially appealing alternative may be buying frozen produce, which on average has equal or higher nutritional content than fresh. This is because frozen produce is picked at peak ripeness then frozen shortly after, locking in most of the nutrients at the expense of appearance/texture/flavor.”
- aziaziazi 2y agoI read that high temperatures degrade some nutrients (vite ?), not all at the same speed/temp. What about frozen? I’m happy to know most of the nutrients handle it, is there known exceptions?
- chii 2y agoPresumably, cooking/heat causes (or accelerates) some chemical reactions (like with enzymes) which turns those nutrients into something else, or the heat destroys the more complicated molecules, or allows the water to leech away dissolved stuff. Freezing generally means lowered rate of chemical reactions, water no longer flows, etc. So it makes logical sense that freezing keeps the nutrients intact.