Why eat frozen food?
Often you fall to infection? Lack of vitamins and minerals will complete eating frozen fruits, vegetables and fish.
In winter you reach for frozen vegetables and fruits. Frozen food you buy at the store a few minutes are frozen at. -18, -20 Or -30 degrees Celsius.
Warning! This increases stability of fruits and vegetables without the need for preservatives or conducive to maintaining most of the nutrients, such as minerals, chlorophyll and carotenoids.
The fact is that the effect of low temperature causes the loss of 5-30% of vitamin C and B vitamins, but they also lose the transport of fruit and vegetables from the field to the store (it takes a few days) - and it is from 5 to 20%.
Is the ground in the form of briquettes or frozen leaves - spinach blood work creatively provide you with minerals and chlorophyll, which helps cleanse the body of toxins.
After removal from the freezer, simply throw spinach to the pan and simmer gently, season with salt, pepper, add the garlic. Mass add to pasta, casseroles or meat rolls.
Such fish are no different from the fresh taste, color or odor. Long remain stable (fresh fish spoil quickly!). They are usually frozen immediately after harvesting, so you do not lose valuable nutrients. They are a source of iodine (important for sufferers of hypothyroidism), and omega-3 important for the heart and brain.
Have an impact on the resistance, they accelerate metabolism, regulate the acid-base balance in the body. Cherries are a good source of powerful antioxidants (anthocyanins), which slow down the aging process and prevent many diseases.
Frozen provide you with a natural fiber, lower cholesterol, prevent anemia, they stabilize the heart, make it easier to fall asleep.
After removing from the freezer is best to leave them in foil food at the bottom of the refrigerator to thaw.
Winter enrich the diet of children in vitamins B and C and minerals: potassium, magnesium, calcium, iron, zinc, copper. They have them as much as fresh fruit.
Frozen differ only slightly lower content of vitamin C (Frozen - 56 mg fresh - 66 mg) and folic acid (15 mg frozen fresh strawberries - 17 mg).
Thaw them in the refrigerator.
Frozen cauliflower and broccoli
They are the source of vitamins A, C, B1, B2 and PP, calcium, iron, phosphorus, magnesium, sulfur and potassium.
Broccoli fresh and frozen give you a portion of anticancer antioxidants. Frozen broccoli with stems in packs usually is divisible into small pieces. Top defrost them steamed (cooking quickly absorb water and lose flavor, cooking flushes or mineral salts).
Frozen vegetables cook more quickly than fresh. Top cook them short, crisp.