No, fresh food is not healthier than frozen food.

After all, are vegetables healthier if they’re fresh or frozen? On social networks there are still posts about doubts on this topic.

“The history of frozen foods has taken me by surprise. I’ve always thought that frozen vegetables lose their nutrients, but it turns out that’s not true,” one Twitter user said, citing an article from BBC News Brazil. This chirp Another netizen replies, “I thought so too. There was such a thing as ‘Frozen is always worse’”.

Are there significant nutritional differences between frozen and fresh foods?

A dietitian Helena Trigueiro told Viral “no, frozen foods no lower nutritional value simply because they are not ‘fresh’”. The truth is, the properties that make food more or less healthy does not change greatly with freezing, however, they may undergo some changes in their texture and consistency by defrosting. “Of course, the content of some micronutrients, such as water-soluble vitamins, may be affected, but studies are unclear and results vary, and this small change will never make a frozen vegetable a ‘bad’ food,” he emphasizes. Researcher and student at the University of Ulster.

“Of course the content of some micronutrients, such as water-soluble vitamins, may be affected, but studies are unclear, results vary, and this small change will never make a frozen vegetable a ‘bad’ food.”

Helena Trigueiro points out that microbiological risks are often associated with frozen vegetables, but the truth is there are also different microbiological risks associated with fresh produce. So the question is not how the vegetables are preserved, whether food safety conditions are guaranteed or not.

Speaking of vegetables only, “frozen options are often cheaper and equally nutritiousand vegetables are usually frozen at the peak of maturity. In addition, frozen versions can provide the following benefits: reducing food wastein case of excess leftovers or difficulty in planning vegetable consumption,” explains the nutritionist.

The researcher argues that “the important thing is that you eat them.” Whether fresh or frozen, the important thing is that the food is safe. the important thing to ensure consumption This is the often overlooked food group.

“Frozen options are often cheaper and just as nutritious, and the vegetable is often frozen at the peak of maturity. Additionally, frozen versions can benefit from reducing food waste in case of excess leftovers or difficulty scheduling vegetable consumption.”

When it comes to other types of food (such as burgers or breaded products) that are usually sold in the frozen section of supermarkets, Trigueiro is the difference between freshly prepared or frozen. nutrient composition Not whether they are each frozen or not. This means that freezing these foods does not make them any more or less healthy.

Preparing a hamburger with simpler, higher-quality meats and ingredients under the control of the maker will be healthier than consuming most frozen hamburgers. Why? “the difference lies in the composition, not the freezing”, reinforces the nutritionist.

Once food is frozen, it must be kept refrigerated and/or frozen. Also, necessary indicate the date the product was frozen, primarily to consume frozen foods longer. “We need to be mindful of the way we freeze and defrost food,” warns Helena Trigueiro.

“We need to be mindful of the way we freeze and defrost food,” warns Helena Trigueiro.

The nutritionist repeats his recommendations. Food and Economic Security Authority (ASAE), refrigerators are always about 4ºC, because most microorganisms have “minimum growth temperatures between 6 and 10ºC”. This means that “if the refrigerator temperature is allowed to rise above the recommended temperature, conditions can be created for these microorganisms to grow or produce their toxins,” emphasizes the ASAE.

In addition, the following are recommended, among other things:

– HE the refrigerator should always be clean“because any food residue can serve as a niche for the proliferation of microorganisms”;

– When purchased, food in the refrigerator as soon as possible.to prevent exposure to temperatures conducive to the growth of microorganisms;

– Never whether to refreeze food, because when defrosting a food containing bacteria, the temperature will rise and enter the appropriate temperature range for its proliferation. “If you refreeze food, for example, you could have 600 bacteria instead of the 10 bacteria that might have been there initially”. When refrozen there will be conditions for this bacteria to multiply again to make food poisoning almost inevitable;

– Absolute”defrost food quickly at high temperatures (for example, under running water or in the microwave) or no defrost refrigerator”.

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