Fruits and vegetables may seem best when eaten raw. Conversely, some foods become more nutritious and healthier when frozen. We explore foods that are better for health when frozen.

 

Enoki mushrooms

 

Enoki mushrooms are rich in nutrients such as dietary fiber, amino acids, vitamins, and chitosan, which help improve blood circulation and promote growth. They also facilitate fat burning, reduce blood cholesterol levels, and inhibit the formation and accumulation of body fat, making them effective for dieting. In particular, they contain the highest amount of chitosan among mushrooms, which promotes fat burning. When frozen, the tough cell walls of enoki mushrooms tear, allowing nutrients inside the cells to be easily released. Therefore, it is possible to consume more chitosan than when eating them raw. When fresh, the cell walls of enoki mushrooms are firm, making it difficult to intake sufficient chitosan. Thus, storing them in the freezer and then tearing the frozen mushrooms to include in cooking is recommended.

Spinach

 

More nutrients were found in frozen spinach than in spinach stored at room temperature. According to a study by the Department of Food Science at the University of California, storing spinach at 20°C results in a 100% loss of vitamin C over a week, while refrigeration results in a 75% loss, and freezing results in only a 30% loss. Additionally, according to the Korea Agro-Fisheries & Food Trade Corporation, storing spinach at room temperature causes a 60% loss of vitamins within a day. Lightly blanching spinach in hot water and then freezing it allows for the intake of more calcium and vitamin E than fresh spinach.

 

 

▷Avocado

 

Avocado is rich in vitamin A and vitamin C, making it good for relieving fatigue, boosting immunity, and promoting eye health. When frozen, the vitamins in avocado are preserved. To freeze, cut the avocado, remove the seed, peel it, and then slice it. Freeze for about 2 hours.

 

 

 

▷Broccoli

 

Foods rich in beta-carotene help suppress appetite. A representative food rich in beta-carotene is broccoli. Broccoli is high in fiber, which helps maintain a feeling of fullness and suppresses appetite. If you want to see this effect more prominently, try freezing broccoli. When frozen, water content is lost and nutrients become concentrated. Therefore, it is more effective for nutrient intake such as dietary fiber, vitamins, and minerals. Simply blanch it briefly in hot water, cut into bite-sized pieces, and freeze.

 

 

Blueberry

 

Freezing blueberries increases the concentration of anthocyanins, the antioxidant compounds in blueberries. Anthocyanins prevent the accumulation of reactive oxygen species, providing antioxidant effects. According to research from South Dakota State University in the United States, freezing fresh blueberries further increases the concentration of anthocyanins, the antioxidant compounds. This is why they are frozen immediately after harvest from the farm. Additionally, compared to eating blueberries raw, freezing them allows for more effective intake of vitamin C, an antioxidant. Moreover, frozen blueberries are cheaper than fresh blueberries, making them economically advantageous.

 

 

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Yesterday, I bought broccoli, boiled it, and organized it.

I guess I should send it to the freezer, haha.

 

As the swelling increases, nutrient intake such as dietary fiber, vitamins, and minerals decreases.

They say it's good. Next time, don't cook it, just leave it open for storage.

 

Every time I eat, I lightly blanch it. Next time, I should just use the freezing method.