From Farm to Freezer Freezing Food Locks in Freshness and Nutrients
Need Help? Call Brauns “I chose Brauns Law because my mom worked with them a few years ago. I must say, this is by far the most communicative law firm. I would choose them 100x again! My case was taken immediately, explained to me, and settled very quickly. Any questions I had were answered thoroughly, and I got more than what I asked for in the settlement. Thank you so much, Brauns Law! I will definitely use you again if I have to use a lawyer for an accident!” —Samaria T. “I loved working with them; they helped me understand my case. I will be recommending them for any car accident to all my friends.” —Jazzie C. Freezing food — what’s not to love about it? Not only does it save time and reduce food waste, it also retains nutrients and keeps your favorites on hand and ready to use. Let’s dive into the many benefits of freezing your food and how it stacks up nutritionally. Understand the cold, hard facts of nutrient retention. Did you know that, according to the U.S. Department of Agriculture, freezing food doesn’t change its nutritional value? Instead, it’s like hitting the pause button, especially for fruits and vegetables. The moment these foods are picked, they start losing nutrients. However, freezing them shortly after harvest (often done at the peak of ripeness) helps lock in vitamins and minerals. According to a study published in the Journal of Food Composition and Analysis, frozen fruits and vegetables can be just as nutritious as their fresh counterparts, and, in some cases, they might even retain nutrients better than fresh foods stored for several days. What happens to food in the freezing process? When you freeze food, tiny ice crystals form. The quicker the freezing process, the smaller these crystals, which is important because smaller ice crystals cause less damage to cell
structures. This helps to preserve the food’s texture, flavor, and nutritional content. Fast freezing processes like those used commercially minimize nutrient losses and help preserve food close to its original state. Which foods freeze best? Almost any food can be frozen, but some handle the process better than others. Fruits and vegetables with high water content, such as watermelon and lettuce, can become mushy when thawed because the large ice crystals rupture cells. However, berries, peas, corn, carrots, and greens like spinach freeze well. Meats and fish are also great options for freezing. Are there any nutritional downsides? While freezing does an excellent job at preserving nutrients, water-soluble vitamins like B and C can be slightly reduced during the blanching process (a quick boil used primarily for vegetables before commercial freezing to inactivate enzymes that degrade quality). However, this loss is often minor compared to the losses during refrigeration over several days.
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