Freezing destroys vitamin C.
Do fruits and vegetables lose vitamins when they are frozen?
Freeze fruits and vegetables, get vitamins
Freezing makes food long-term, often up to a year. However, so that foods such as fruit lose few vitamins when they are frozen, this should be done as quickly as possible. The longer you wait to go to sleep, the greater the loss of quality in fresh food. For example, 100 grams of freshly harvested peas contain an average of 22.1 milligrams of vitamin C - the same peas, stored in the refrigerator for two days, only contain 14.1 milligrams. So when you freeze fruit and vegetables, many vitamins and nutrients are retained. The prerequisite is a freezer or a freezer compartment that can reach temperatures of at least minus 20 degrees Celsius. The simple 3-star compartment in the refrigerator is not suitable for freezing, it is simply not cold enough.
Use special freezers
As soon as fruits and vegetables have been prepared for the “Ice Age” (see below), they should be divided into portions and placed in a suitable container or special freezer bag. In order to preserve as many vitamins as possible and prevent freezer burn, as little air as possible should get into the packaging. On the other hand, the container should not be overfull, otherwise - especially with water-containing foods - it could burst due to expansion. In the freezer, the new frozen food must be cooled down as quickly as possible in order to stop the aging process of the food. Some devices even have a “shock freeze” function, but anything weighing up to one kilo can also be frozen without. Important: Do not put too many containers in the chest at once, otherwise the cooling process will slow down and the quality of the food will deteriorate. In addition, the containers to be frozen should lie flat on the floor so that the freezing process proceeds smoothly.
Freeze fruit without losing vitamins
In principle, you can freeze almost any type of fruit without losing many vitamins. Larger fruits such as rhubarb or apricots should be washed, cleaned and cut into smaller pieces beforehand. To keep them in shape, berries can be “pre-frozen” on a tray for a few hours and, when they are hard, transferred to freezer containers. So that they do not change color so quickly, sprinkle the fruit with a little sugar beforehand. When defrosting, the following applies: If the fruit is to be used as a topping for a cake, it can also be frozen in the oven. Otherwise, it is best to slowly thaw the fruit in the refrigerator. Before serving, make sure that they are not too cold - fruit cannot develop its aroma below 15 degrees Celsius. However, fruit types containing water, such as berries, become mushy after thawing because the ice crystals that form during freezing damage the cell tissue of the fruit. As a preservation alternative, boiling is a good option here.
Freeze vegetables and get vitamins
Speaking of mushy, defrosted food: cucumbers, tomatoes, lettuce, radishes and onions also become unappetisingly mushy when defrosted - so don't put them in the freezer in the first place. Mushrooms and zucchini, on the other hand, are very easy to freeze raw. Most other vegetables (cabbage, carrots, broccoli, cauliflower, kohlrabi or fennel) are washed, cut into small pieces and then briefly blanched before freezing
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