Greetings to everyone, hope you all are doing well, @event-horizon thank you for organizing the education theme for us, i am sharing the importance of frozen vs fresh food, hope you will like my article.

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We are concerned to know that in freeze fruit and vegetables, either freshly harvest vs frozen which is more beneficial for health.

The food is most nutritious at the point of harvest, says Fatima Hachem, Senior Nutrition Officer at the UN’s Food and Agriculture Organization. Fresh produce starts degrading as soon as it’s picked from the ground or tree, because that ground or tree is its source of nutrients and energy.

“Vegetables destined for cooking fresh might lose some of their nutritional value if they stay for long on the shelves,”

(Hachem says)

In 2007, Diane Barrett, a former food science and technology researcher at the University of California, Davis, reviewed numerous studies looking into the nutritional content of fresh, frozen and tinned fruits and vegetables. She found that spinach loses 100% of its vitamin C content in seven days if stored at a room temperature of 20C (68F); it loses 75% if refrigerated. But carrots, by contrast, only lose 27% of their vitamin C content when stored for a week at room temperature.

It has been observed by researcher that when fruit or vegetable is harvested, it continued to used own nutrients, these nutrients are perhaps utilized to keeping cells active. Few vitamins are quite susceptible to lost such as vitamin C. Vitamin C is involved in absorption of iron, helps lowering the cholesterol levels and shields against the ionization from free radicals, it is especially delicate to oxygen and light.

Carrots lose 27% of their vitamin C when stored at room temperature.

“Spinach is very thin, so there’s more loss of moisture and exposure to heat and oxygen compared to, say a carrot, which is denser,” says Barrett.

But all other vegetables in Barrett’s research lost significantly less vitamin C when they were frozen. That included spinach, which only lost 30% of its vitamin C when frozen.

In the comparability that to fresh vegetables most of which are collected, directed to a filling plant, filled, categorized, transported to venders, then put in the customer.

Says Richard Harrow, chief executive of the British Frozen Food Federation, the frozen food sector’s trade association in the UK. “About 99% of time, this process takes longer than the time taken to harvest, process and freeze peas.”

Harrow says, using a metal trough that opens at both ends and has a grate on the bottom. Underneath the trough, high-speed fans blow cold air up towards peas, which are “suspended in a cushion of air”.

They’re then placed in cold storage until they’re put into packaging. Most other vegetables follow a similar process.

By refrigerating the progression of nutrition degradation is reduces, even though the frequency at which nutritious value is vanished differs.

Freezing process is beneficial as it stops the oxidisation, which is one motive that can twitch to go brown after being picked.

Rapidity of freezing

Freezing yield on a mass scale is a comparatively new origination in the food manufacturing.

In the comparability that to fresh vegetables most of which are collected, directed to a filling plant, filled, categorized, transported to venders, then put in the customer.
The rapid process freezing is crucial in order to avoid loss of essential nutrients. With the advancement in high-tech revolution has reduced the progression of chilled foods in the last eras.