No, fresh food is not healthier than frozen food.

After all, are vegetables healthier when fresh or frozen? In social networks, there are still publications about doubts on this topic.

“I was very surprised by the story of frozen food. I always thought that frozen vegetables lose nutrients, but that doesn’t seem to be true,” says a Twitter user, citing a BBC News Brazil article. To that tweet another netizen replies, “I thought so too. There was always this “frozen is always worse” thing.

Are there any significant nutritional differences between frozen and fresh foods?

BUT nutritionist Helena Trigueiro assures Viral that “no, frozen food have no nutritional value only because they are not “fresh”. The truth is that the characteristics that make food more or less healthy do not change drastically when frozen, although their texture and consistency may undergo some changes when thawed. “Of course, the content of some micronutrients, such as water-soluble vitamins, can be changed, but studies have not given clear results, and the results vary, and this slight variation will never make a frozen vegetable a “bad” food,” the researcher emphasizes. researcher and student at the University of Ulster.

“Of course, the content of some micronutrients, such as water-soluble vitamins, can be changed, but studies have not come up with clear results, 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 that there are other microbiological risks associated with fresh produce. Thus, the question is not how vegetables are preserved, but are food security conditions ensured Or no.

Speaking of vegetables only, “frozen options are usually cheaper and no less nutritious, and the vegetable is usually frozen at its peak of maturity. In addition, frozen versions may benefit food waste reductionin case of excess leftovers or difficulties in planning the consumption of vegetables, ”explains the nutritionist.

The researcher states that “it is important that you eat them. Whether fresh or frozen, it is important that the products are safe. What matters is that ensure consumption from this often overlooked food group.”

“Frozen varieties are usually cheaper and just as nutritious, and the vegetable is usually frozen at its peak. In addition, frozen versions may benefit in terms of reduced food waste, in case of excess leftovers or difficulties in planning vegetable consumption.”

As for other types of food that are often sold in supermarkets in the frozen food section (such as hamburgers or breaded foods), Trigueiro explains that the difference between freshly cooked and frozen will be nutritional composition each, but not whether they are frozen or not. This means that freezing these foods does not make them more or less healthy.

Making a hamburger with ingredients that are under the control of the person who makes them, simpler and with better quality meat will be healthier than eating most frozen hamburgers. Why? “the difference is in the composition, not in the freezing“, confirms the nutritionist.

Once the product is frozen, it must be kept chilled and/or frozen. In addition, it is necessary indicate the date when the product was frozento first consume frozen foods over a longer period of time. “We need to pay attention to how we freeze and defrost food,” warns Helena Trigueiro.

“We need to pay attention to how we freeze and defrost food,” warns Helena Trigueiro.

Dietitian repeats recommendations Department of Food and Economic Security (ASAE), which recommends that refrigerators should always around 4ºC, since many microorganisms have a “minimum growth temperature of 6 to 10ºC”. This “means that if the refrigerator temperature is allowed to rise above the recommended temperature, conditions can be created for the growth of these microorganisms or the production of their toxins,” emphasizes ASAE.

In addition, it is still recommended, among other things, that:

– O refrigerator should always be clean“because any leftover food can serve as a breeding ground for micro-organisms”;

– When buying food, it must be store in the refrigerator as soon as possibleto prevent their exposure to temperatures conducive to the development of microorganisms;

– Never whether to freeze food, since when defrosting a product in which a bacterium is present, the temperature will rise, entering the temperature range suitable for its reproduction. “If you refreeze food, you might have, for example, 600 bacteria instead of the 10 that might have originally existed.” Re-freezing will provide conditions for these bacteria to re-grow to make food poisoning almost inevitable;

– Should”defrost food quickly at high temperatures (for example, under running water or in a microwave oven) or defrost without refrigeration“.

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