The last thing that most people after a hard day at work want to do is spend an hour or two to make dinner, which is why many meals are prepared over the weekend, then frozen in smaller portions and, if necessary, during the week they are heated again in the microwave or in a classic oven.

Some of us prefer to skip the process of peeling, cutting and chopping vegetables while saving time by buying frozen products, which, in the opinion of the members of the German Association for Nutrition, undeservedly have a bad reputation.

They point out that the frozen chopped vegetables are often a better option than the fresh.

– When we talk about the amount of vitamins in vegetables, frozen vegetables can often have more than the fresh – says Ina Bockholt from the Berlin Institute for quality control of foodstuffs.

She explained that vegetables which are frozen immediately after picking them contain a lot more vitamins and nutritional properties than those that stood for days on store shelves or in your kitchen. What about vegetables packed in jars or bags? They also contains smaller amounts of vitamins than the frozen.

– Freshness and nutritional value of the product can be maintained if the vegetables are quickly deep-frozen at a temperature of at least minus 40 degrees Celsius – explained Lea Feys from the Berlin Institute for frozen food.

There is no need for preservatives if food is stored at least minus 18 degrees Celsius, says Feys. Contrary to this, customers must be very careful if they decide to buy ready-made frozen products. Feys advised to carefully read labels and explains:

– One hundred grams of fish sticks contain an average of only 65 grams of real fish meat. The other? Mostly breadcrumbs and spices – she says.

To make sure that you choose the healthiest option, read the information on the nutritional content of the frozen products such as pizzas, frozen fried foods and meat sauce.

At first glance, the same food may contain very different amounts of fat and salt, depending on the company that produced them, says Feys, adding that it is best to opt for the product with the least harmful ingredients.
Additional advantage of high-quality frozen food? Fruits, vegetables, meat and fish in the freezer will last up to a year if they remain at the optimum temperature of minus 18 degrees Celsius.

Pre-fill the freezer with such foods to avoid ‘running’ in the store at the last minute when you do not have enough free time, advises Bockholt, adding that cooked dishes that you have prepared from the freezer can be kept for an average of three months.

Gradually defrost meat and fish in the refrigerator, because the room temperature may deteriorate it and in no case don’t defrost it in the water because of the risk of bacteria. Frozen vegetables, such as broccoli or spinach, can be immediately put in the oven or microwave, advises Bockholt.

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The last thing that most people after a hard day at work want to do is spend an hour or two to make dinner, which is why many meals are prepared over the weekend, then frozen in smaller portions and, if necessary, during the week they are heated again...