The major rule here is never to thaw then refreeze. This damages the cell structure, impairing flavor, color, texture and nutritional value, as well as posing a grave danger to health.
Very fresh food cooked then frozen will not lose its nutritional value. There could be subsequent loss of vitamin C and the B complex on reheating vegetables so keep reheating time here to a minimum.
Refer here ** Chinese Cooking** and ** Healthy Recipes**
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Tags: B complex, cell structure, colour, fresh food, impariring flavour, nutritional value, nuttition, reheating vegetables, texture, vitamin c