Are vitamins preserved in berries and fruits when frozen?
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Freezing slows down biochemical processes many times over, so frozen fruits retain more vitamins after a few months than fresh ones after a few days.
Sometimes the concentration of vitamins even increases because the products lose some of their water (if they are not packed hermetically).
However, thawed products should be eaten quickly. The fact is that biologically important substances in the cell are usually separated by membranes. Ice crystals break these membranes, and valuable substances become available to various enzymes that can destroy them.
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