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Nutrients Preserved in Frozen Foods With Cold Storage in Upper Midwest

August 31st, 2017 · No Comments

Canning is a centuries-old tradition of preserving foods, but these days, the process has become more popular with young adults than ever before. Because questions of food and health have also sparked popular debates over the last 20 years, studies of the nutritional levels of canned, frozen, and fresh foods have been made more and more frequently. Fresh food wins the debate in the majority, of course, but access to fresh food may not always be possible. The real question of food nutrition boils down to frozen vs. canned. At Minnesota Freezer Warehouse Company, we encourage the use of cold storage in Upper Midwest for long-lasting, nutritious food.

Canning foods exposes them to high heats and liquids that may break down or leach away many nutrients. For example, a large percentage of vitamin C and B are lost during the canning process.

Freezing fresh foods when they’re at peak nutrient levels preserves the majority of the vitamins, minerals, and macronutrients. Frozen foods kept in cold storage warehouses across the Upper Midwest may be giving your community access to important nutrients year-round.

Vitamin C: While some amounts of vitamin C are lost in the freezing process, the percentages are much less than those lost during canning. If you don’t have access to fresh vitamin C rich foods throughout the winter, frozen foods are a great way to get that important nutrient. In fact, frozen peas have almost the same level of vitamin C as freshly picked peas. Those same fresh peas will lose almost half of their vitamin C levels after two days of storage, while frozen peas can maintain vitamin C levels for months.

 Vitamin B: Most kinds of vitamin B are lost during the canning process, but freezing traps the majority of complex vitamin B types, including niacin, riboflavin, biotin, folate, and B12 vitamins.

Vitamins A, D, and E: Because these vitamins are fat-soluble, they aren’t affected during the washing and blanching process done before freezing. These vitamins will stay in frozen foods until they are thawed and exposed to light and heat.

 Antioxidants: Antioxidants are a delicate nutrient, so they survive the freezing process much more intact than the rigors of canning. Frozen blueberries have nearly the same antioxidant level as fresh, making them a perfect choice for year-round antioxidants.

Nutrients like carbohydrates, fats, and proteins can survive the freezing process with little to no damage. Vital fibers and important minerals like iron, calcium, and zinc are also retained in frozen foods. Overall, the freezing process also preserves more flavor than canning because the added salts and nitrates added to canned foods can seriously change how your food tastes!

At the Minnesota Freezer Warehouse Company we believe freezing is the best way to preserve foods for long-term fresh, nutrient-rich foods. For more information about our warehouse cold storage in Upper Midwest, contact us at (844) 373-1477.

Tags: Frozen Food Storage ·


 

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