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=====精彩回顧===
日常產(chǎn)品背后匪夷所思的科學(xué)事實(shí)
冰凍蔬菜不如新鮮蔬菜有營(yíng)養(yǎng)？
Food Myths: Frozen veggies are less nutritious than fresh veggies.
食物謬論：冰凍蔬菜不如新鮮蔬菜有營(yíng)養(yǎng)。
Some say frozen veggies are less nutritious than fresh ones.So let’s take a walk through the wild and wonderful world of flash freezing.
有人說(shuō)冰凍的蔬菜不如新鮮的蔬菜那么有營(yíng)養(yǎng)。所以，讓我們探訪一下狂野精彩的速凍世界。
First of all, when vegetables are chosen for freezing, they’re picked at the peak of their ripeness, which is also the peak of their nutritional value.
首先，當(dāng)選擇蔬菜進(jìn)行冰凍的時(shí)候，是在最為成熟的巔峰期采摘的，也就是營(yíng)養(yǎng)價(jià)值的巔峰。
Before they’re frozen, they’re dunked in boiling water and quickly cooled to preserve their quality and to get rid of dirt and organisms.
冰凍之前，先用沸水浸泡，然后迅速冷卻至儲(chǔ)藏溫度，消除污垢和微生物。
It’s a process called blanching.
該過(guò)程叫做熱燙。
Enzymes found in veggies help them grow and ripen but after peak ripening, these enzymes will begin to break down the vegetables,and reduce their nutritional value.
蔬菜中發(fā)現(xiàn)的酶幫助它們生長(zhǎng)和成熟。但是成熟的巔峰期過(guò)后，這些酶開(kāi)始分解蔬菜，破壞其營(yíng)養(yǎng)價(jià)值。
Blanching deactivates this enzyme induced breakdown and only causes a slight loss of some water soluble vitamins.
熱燙可以阻止酶造成的分解，只會(huì)造成少量水解維生素的流失。
When frozen, veggies will maintain their quality for a little over a year.
冰凍的時(shí)候，蔬菜會(huì)維持其質(zhì)量超過(guò)一年的時(shí)間。
So thanks to that enzymatic deactivation, your frozen veggies may be nutritionally better off than fresh ones that have been sitting on the shelf too long after peak ripeness.
由于酶失活作用，冰凍蔬菜在營(yíng)養(yǎng)方面比那些摘下來(lái)之后長(zhǎng)時(shí)間放在架子上的新鮮蔬菜還要好。
So yeah, frozen is a go!
所以，放心選擇冰凍蔬菜吧。
Alright folks, you know the deal.
朋友們，現(xiàn)在你們知道是怎么回事了。
