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It is said that the epidemic has brought a wave of market for "frozen vegetables"

Fresh vegetables vs. frozen vegetables The shelf life of fresh vegetables is generally very short (3-14 days), even if refrigerated. On the other hand, freezing can maintain the nutritional quality of vegetables and extend their shelf life to 12 months. In some cases, frozen vegetables have higher nutritional quality than fresh vegetables, especially during the short period between harvesting and freezing. However, some nutrients such as B vitamins and vitamin C are fragile during the freezing process. Studies have shown that fresh chili peppers, carrots, parsley, and spinach have higher levels of vitamin C compared to frozen foods. Changes in freezing process, storage conditions, and temperature can also affect the quality of vegetables. For example, ice crystals formed during the freezing process can damage the internal cellular structure of potatoes and have a negative impact on their texture. If you want to freeze your vegetables yourself, choose fresh, intact, and seasonal vegetables, and quickly blanch before freezing; This helps to maintain color, taste, and nutritional quality; Some vegetables such as tomatoes, chili peppers, and corn do not need to be blanched before freezing.