Vegetables And Fruit. Nutritional Aspects
The terms " vegetable " and " fruit " in the context of power do not have clear definitions. Herbal products are widely known as vegetables and fruits are derived from the culinary traditions, and not a scientific definition, and they consist of a surprisingly diverse food group. Under the category of " vegetables and fruits " people regularly consume many different species of plants and various vegetable tissue taken from the roots, shoots, leaves, fruits, seeds and flowers.
Usually the best frozen vegetables and fruits provide a correspondingly large range of nutrients. The most important nutrients for health and well-being found in frozen vegetables and fruits are vitamins A (as a precursor, carotenoids), C, K, folic acid; soluble and insoluble dietary fiber, fatty acids, n 6 and n-3 family and minerals potassium and magnesium. In addition to these useful substances, which by definition is essential for life, edible vegetables and fruits provide many other phytochemicals, consumption of which can provide long-term health and consumer welfare (Goldberg, 2003).
Compared with fresh vegetables and fruits, as a rule, there are small differences in mineral and fibre content equivalent vegetables, supplied as frozen (Polo et al., 1992; Nyman, 1995).
However, for some particular fruit, significant changes in fibre profile reported, for example, in one flavor of mango, cellulose, hemicellulose and lignin content decreased by 50% for 12 months of storage in the frozen state (Cano and Marin, 1995).
There are several factors that can cause significant differences between the levels of vitamins in the frozen vegetables and fruits, and fresh or canned equivalents. In the following four sections describe these factors.
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Food refrigeration and freezing