That being said, some research also suggests that frozen produce may retain its antioxidant activity despite the loss of water-soluble vitamins ( 6 , 7 ). Bottom Line: Blanching results in a loss of antioxidants, B-vitamins and vitamin C. However, nutrient levels remain fairly stable after freezing. 15 июн. 2017 г.
Does freezing ruin vitamin C?
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.
Does freezing fresh lemon juice destroy vitamin C?
But does freezing lemon juice destroy vitamin C? The answer is no! In fact, frozen foods actually preserve more nutrients than their fresh counterparts. According to a study in the Journal of Food Science freezing produce can prolong its freshness by up to 30% more than non-frozen foods.
Does freezing lose vitamins?
Generally, frozen foods retain their vitamins and minerals and there is no change to the carbohydrate, protein or fat content. In some cases, frozen foods have more vitamins and minerals compared to fresh because fresh foods lose vitamins and minerals over time while freezing preserves nutrients.
What temperature does vitamin C destroy?
Vitamin C and heat Vitamin C begins to denature at temperatures as low as 86 °F, according to a study in the International Journal of Scientific and Technology Research. The negative effects of heat increase significantly at 140 and even more at 170 °F.
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