Does their nutritional composition differ from fresh foods?
Frozen items are generally on par and sometimes higher in vitamins and minerals than their equivalents sold fresh. This is because freezing is an effective form of food preservation and all the pathogens that cause food spoilage are either killed or do not grow rapidly at reduced temperatures. Fresh foods actually hit the market and finally our food basket long after they have been plucked from the fields and this exposure to atmosphere, results in valuable nutrients getting lost. However, frozen vegetables retain their high vitamin and mineral content because they are processed within hours of harvest. They are also stored at temperatures below -18°C with practically no decrease in micronutrient content for up to a year. Which foods can be used in the frozen form? Not all foods are recommended to be frozen. Large ice crystals formed during freezing have the tendency to rupture cells and cell membranes of food items. This leads to destruction of texture in meats, fish, vegetables, and
