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Freeze food the right way and do not lose nutrients

Freeze food the right way and do not lose nutrients

Freezing can preserve more vitamins, but the process requires care Try to imagine life without a refrigerator. Portrait of chaos, right? Not being able to store food and ready meals would slow down the already troubled daily life. What's more, the refrigerator is as essential as it is to your health, according to a study by the UK Food Research Institute (IFR Extra), which found that freezing some food helps preserve its nutrients. the nutritional value of vegetables such as cauliflower, peas and carrots 16 days after harvesting, the average time they take to get to their table and found that at room temperature nutrient losses reach 10-25%. The biggest losses were in vitamins.

Green beans are another food that benefits from freezing. A work conducted by nutritionist Barbara Klein of the University of Illinois in the United States proves that it retains twice as much vitamin C when refrigerated.

Freezing Guide

Frozen - Photo: Getty Images

There are some foods which can not be frozen because they lose all their flavor and texture characteristics, such as mayonnaise, salads, jellies, cured and puddings, potatoes and boiled eggs. "The shelf life of each food varies, the three months is the general recommendation," according to the gastronomic instructor Marcos Pimentel.

For ready meals, it is important to freeze slowly, either in the refrigerator or in a canister in another container with ice water and ice. "Divide the dish still hot in pots with a lid and the exact amount that will be thawed. Different dishes should be frozen separately," says nutritionist Tânia Rodrigues.

Foods that will be frozen ready should only be lightly seasoned and seasoned minimum required, as freezing tends to accentuate the seasoning and soften the food.

Packaging should always be waterproof and with as little air as possible, preferably under vacuum. Once defrosted, the food can not be returned to the freezer, except in the case of a raw product that is to be processed into a recipe.

Frozen - Photo: Getty Images

The ideal packaging is one that does not allow food freezer air, does not tear easily, resists fat, sticks to food before freezing and easily releases from frozen product. This process is important because it will preserve the characteristics, texture and nutrients of food, explains Tânia. To defrost, just use the microwave at minimum power or leave the food in the refrigerator for five hours and then heat it in a conventional oven.

For vegetables, it is important to do the whitening, which is a quick baking, around four minutes. "This process avoids further losses of vitamin E. But it is important to remember that the vegetables should not be frozen, the herbs can be frozen, but after they leave the freezer, they should go straight to the cooking," according to Marcos Pimentel. The storage time of seasonings such as garlic, onion and parsley is 6 months. All vegetables to be frozen should be clean.

To freeze fruit, other than bananas and pears, which can not be frozen, all fruits can be frozen. be placed in the freezer whole or cut, peeled and removed immediately before freezing.

Meat of all types can be frozen. It is ideal that it is fresh. Meat, which has already been frozen frozen, can only be refrozen in the form of a ready dish. Do not wash or season the meat to be frozen, just remove the bones and their excess fat. The ideal packaging is the plastic bag or paper bag, as the aluminum foils are difficult to release from the meat and can dry it. The meat must be packed without being folded, and in individual portions.

When to defrost

To defrost, each type of food has its specificities. Pies, cakes, sweets and fruits should be kept out of the refrigerator at room temperature and should be thawed still packed.

Raw meats and cheeses should always be kept in a refrigerator until thawed and then used. Ready-made foods are the only ones that can be heated instantaneously. "To thaw ready-to-eat foods, you do not have to pass them through the refrigerator first, as in the case of vegetables and meats, but the microwave or stove can accentuate the loss of vitamins," says Marcos.


Carrot low-carb spaghetti with funghi

Carrot low-carb spaghetti with funghi

Nutritionist Patricia Davidson Haiat taught in her Instagram how to prepare a carrot spaghetti with funghi sauce. The recipe is a great option of the low carb diet, in addition to being super nutritious. Ingredients 2 carrots 100g dry fungus 50ml organic tomato sauce ½ cup chopped onion 1 clove garlic 1 pinch of salt 300 ml of water Extra virgin olive oil Preparation of the spaghetti Peel the carrots and cut them into thin slices in the peeler in the shape of a spaghetti (you can buy already sliced) .

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Fruit, vegetable and vegetable juices: save on food from the season

Fruit, vegetable and vegetable juices: save on food from the season

Fruit: Pineapple, banana, carambola, coconut-green, fig, orange, lemon, passion fruit, watermelon, yellow melon, grape Italy Niagara Vegetables: Zucchini, beetroot, carrot, heart of palm, cucumber, peppers, Vegetables: Lettuce, cabbage, endive, green corn, celery FEBRUARY Fruit: Avocado, banana apple, banana nanica, carambola, green coconut, fig, guava, lemon, national apple , carrots, passion fruit, grapes Italy, grapes Niagara Vegetables: Zucchini, eggplant, beetroot, jiló, palmito, cucumber, peppers, okra Vegetables: Spring onions, mint, > MARCH Fruit: Avocado, plum, pineapple pearl, acerola, banana apple, banana-nanica, persimmon, carambola, guava, jackfruit, lemon, apple, pear Vegetables: Abób ora, zucchini, eggplant, beetroot, chuchu, jiló, turnip, cucumber, okra, tomato Vegetables: Chard, lettuce, leeks, coriander, endive, cabbage, arugula APRIL Fruit: Avocado, banana apple, persimmon, jackfruit, kiwi, apple, pear Vegetables: Vegetables: Pumpkin, zucchini, beetroot, chuchu, ginger, Lettuce, leeks, almeirão, catalonha, escarole (also known as chicory), cabbage MAY Fruit: Avocado, apple banana, persimmon, kiwi, jackfruit, apple, pear , tangerine (or gossip) Vegetables: Squash, zucchini, sweet potato, eggplant, beetroot, carrot, chuchu, cassava, mandiocin, turnip Vegetables: Leek, , fennel, bay leaf, radish JUNE Fruit: Carambola, kiwi, lime orange, mandarin or tangerine Vegetables: Sweet potatoes, eggplant, carrot , peas, yams, cassava (also known as cassava or cassava), mandioquinha, corn-verde, Fruit: Carambola, kiwi, lime orange, tangerine (or gossip) Vegetables: Vegetables: Watercress, leeks, broccoli, Carrots, coriander, cabbage, endive (or chicory), spinach Vegetables: Carrot, mushrooms, peas, yams, cassava, guinea fowl, , mustard AUGUST Fruit: Cashew, carambola, orange pear, lime, apple, tangerine (or gourmandise), strawberry Vegetables: Cará, carrot, pea, cassava, cabbage, endive, or spinach, mustard, arugula SEEDS Fruit: Vegetables: Pineapple, banana-nanica, cashew, jabuticaba, orange-lime, orange-pear, mexerica Vegetables: Caramel, mushrooms, peas, yams, peppers, radishes Vegetables: Almeirão, cabbage, cauliflower, endive (also known as chicory), spinach, bay leaf, oregano OCTOBER Fruits: Artichoke, asparagus, eggplant, beet, pea, bean, cucumber, khaki tomato Artichoke, asparagus, eggplant, beet, pea, cucumber, kiwi tomato Pineapple, acerola, banana-nanica, banana-silver, cashew, mango, jabuticaba, > Vegetables: Pineapple, acerola, banana-nanica, banana-prata, cashew, coconut-green, papaya, green pepper, papaya, coriander, coriander, mint, mustard NOVEMBER , mango, watermelon, melon, peach Vegetables: Asparagus, eggplant, beetroot, carrot, gherkin, turnip, cucumber, peppers, tomato Vegetables: Leeks, broccoli, chives, endive fennel, fig, lychee, mango, watermelon, melon, nectarine Vegetables: Beets, carrots, mushrooms, peppers , parsley, parsley, parsley, parsley Vegetables: Green beans, chives, endive, fennel, arugula, parsley,

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