Frozen foods: vitamins, minerals, pros and cons according to the Umberto Veronesi Foundation

Swell it may seem paradoxical, le vitamins and minerals Yes they conserve effectively also in frozen products.

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Frozen and fresh products

Really they keep longer than fresh products which, after a few days of harvesting, tend to lose part of their nutritional value. An obvious example is given by artichokes: these, left at room temperature for just three days, can lose up to 30% of their precious vitamin C.

The benefits of the cold

On the contrary, thanks to rapid freezing immediately after harvesting, frozen products are able to preserve their nutrients due to the extremely low temperature that keeps them unchanged.

Frozen foods: pay attention to cooking

However it is there cooking mode which can influence the nutritional characteristics of foods. With boiling no potentially carcinogenic substances are produced, no fats are used in cooking and they are not damaged carbohydrates and proteins.

The cooking water? Let’s consume it

The vitamins are inactivated by the heat while the mineral salts disperse, so the ideal is to boil the vegetables for a short time or also consume thecooking water with soups and soups. As for cooking cereals, it is recommended to cook them with a little water to best preserve its nutritional properties.

to know more download here the notebook “Micronutrients: fundamental allies” created by the Veronesi Foundation

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