Vegetables

   
   
  • Eggplant
    New
  • Green pea
    New
  • Zucchini
    New
  • Corn
    New
  • Bow
    New
  • Carrot
    New
  • A tomato
    New
  • Bell pepper
    New
  • Beans
    New
  1. Eggplant

    Eggplant

    With rapid freezing in eggplants, up to 90% of all nutrients from the original product are stored. Frozen eggplants contain a lot of potassium, sodium, iron and magnesium, and B vitamins. Eggplants have a beneficial effect on the digestive system, hematopoiesis and helps to strengthen the immune system. But frozen eggplants, like fresh ones, have contraindications. For example, frozen eggplant should be carefully included in your diet for people with urolithiasis due to the high content of oxalic acid, salts of which can provoke the formation of stones. Eggplant is an allergen, and nutritionists do not recommend giving children this vegetable until the age of three.
  2. Green pea

    Green pea

    Pea is a moisture-loving herbaceous bean plant that easily tolerates small frosts. Frozen green peas contain ascorbic acid, retinol, choline, biotin, vitamins B1 – B9, chemical compounds of calcium, selenium, potassium, phosphorus and others. There are a lot of vegetable protein and dietary fiber in this pea.
  3. Zucchini

    Zucchini

    Frozen zucchini contains carbohydrates, fats, proteins. Mineral substances, especially potassium, did not bypass the squash. Potassium is needed to improve salt metabolism and remove excess water and wastes from the body. In addition, the zucchini pulp is rich in pectin and is characterized by a small amount of vegetable fiber, so that the vegetable is easily and well absorbed by the body. Zucchini contains vitamins C, B, B2, B6, PP. Vitamins, together with the dietary properties of fruits, have an extremely beneficial effect on the body. Zucchini is an indispensable tool in dietary and therapeutic nutrition in case of cardiovascular diseases, diseases of the stomach, liver, kidneys and gall bladder.
  4. Corn

    Corn

    Frozen corn, like fresh, contains useful vitamins and minerals, is rich in phosphorus, magnesium, and potassium salts. It contains the essential amino acid "lysine", which helps the body counteract viruses. Another amino acid tryptophan has an antistress effect, allowing you to stay calm and have a good sleep. Corn stimulates the production of red blood cells, has a generally anti-aging effect on the body. Due to the presence of glutamic acid in corn grains, this vegetable has a positive effect on thinking and memory processes. Corn is frozen almost immediately after harvest (after a few hours). The process of shock freezing is applied. All this as a whole guarantees the preservation of the maximum benefits and taste of corn.
  5. Bow

    Bow

    To date, onions are one of the most important vegetable crops in cooking. Onions can also be used as a spicy-vitamin snack or as a flavoring additive to various soups, gravy, sauces, and minced meat. In the production of frozen onions, all its properties are preserved. Such an onion, as before, is rich in vitamins, which are especially abundant in its leaves. It contains a sufficient amount of sugar, which depends on the variety, essential oils and protein. Onions have excellent bactericidal properties, which appear due to the presence of compounds, volatile and essential. They give onions a pleasant taste and aroma.
  6. Carrot

    Carrot

    Carrots are one of the main vegetables on the table. It is bred by almost all gardeners. Carrots are an excellent ingredient for the preparation of all kinds of canned food and salads. Frozen carrots are an ideal alternative to fresh ones; all useful elements and substances are stored in it. According to history, previously only carrot seeds and leaves were valued, for the sake of them this vegetable was grown. Antique sources of the 1st century AD mention the first consumption of root crops. This vegetable was brought to Europe in the X-XIII centuries. To date, no less than 60 types of carrots are known, which are grown not only in our country, but also in Africa, Australia, America, New Zealand.
  7. A tomato

    A tomato

    Tomato is one of the most popular types of vegetables in modern cooking. It is used not only for the direct preparation of dishes, but also in the production of semi-finished products, tomato paste and juices.
  8. Bell pepper

    Bell pepper

    A wide variety of colors, methods of cutting, frozen pepper is different. Before freezing it is washed, thoroughly cleaned from the testis, cut. Frozen, diced red thick-walled pepper (5-10mm thick), as well as multi or tricolor (yellow, green, red) diced, as well as rings or half rings, are in demand. It is also used in frozen convenience foods such as pizza, soups, vegetables for frying.
  9. Beans

    Beans

    String beans, by their nature, are ordinary beans that have been harvested before the ripening period. Oblong green pods with a small bean formation inside are cut, washed, cut into small sticks 3-4 cm in size and frozen in a shocker.