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FROZEN FOODS: AS NUTRITIOUS AS FRESH.

Author(s) : MEISTER K. A.

Type of article: Periodical article

Summary

THE AUTHOR DISCUSSES THE NUTRITIONAL VALUE OF FROZEN AND FRESH FOODS AND DESCRIBES THE EFFECT OF FREEZING, STORAGE AND COOKING ON NUTRIENTS. FREEZING IS THE LEAST DESTRUCTIVE OF NUTRIENTS BUT SOME VITAMINS ARE LOST IN WASHING, SLICING AND BLANCHING. SOME PROTEINS, B VITAMINS AND MINERALS ARE LOST WHEN FROZEN FOOD IS THAWED. COLD STORAGE SHOULD BE AT -18 DEG C OR LOWER, OTHERWISE VITAMINS WILL BE DEGRADED. ABOVE FREEZING, THE VITAMIN C CONTENT OF LEAFY VEGETABLES CAN BE LOST IN DAYS. THUS FROZEN VEGETABLES MAY HAVE MORE VITAMINS THAN FRESH VEGETABLES. THE NUTRIENT CONTENT OF COOKED PROCESSED FOODS IS SIMILAR TO THAT OF COOKED FRESH FOODS, BUT SOME LOSS IN COOKING IS UNAVOIDABLE. G.R.S.

Details

  • Original title: FROZEN FOODS: AS NUTRITIOUS AS FRESH.
  • Record ID : 1986-0629
  • Languages: English
  • Source: ACSH News Views - 11-12.
  • Publication date: 1984/01
  • Document available for consultation in the library of the IIR headquarters only.

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