Nutritionist teaches how to properly freeze food

Nutritionist Lívia Ribeiro listed some precious tips for storing food correctly, so that it does not lose its flavor and nutrients

With the rush of everyday life, many people don't have time to prepare meals and, therefore, end up opting for processed foods or, for those who don't give up consuming more natural foods, for freezing the week's food. For these, the nutritionist at Pátio Gourmet, Lívia Ribeiro, listed some valuable tips for storing food correctly, so that it doesn't lose its flavor and nutrients.

According to the nutritionist, before putting the food in the freezer, it is necessary to understand that each item has a correct way to be frozen. She explains that the portions should be made in exact amounts for the moment's consumption, since once thawed the food cannot be put back in the refrigerator.

Another tip is to choose the right containers. Plastic containers are a good option and are suitable for all types of food. Glass bowls can also be used, as they can withstand high and low temperatures. Vacuum bags are great for storing meat or chopped fruit, she says.

According to Lívia, vegetables must be well washed and cooked. After cooking, these foods must be given a thermal shock before they can be frozen. The tip is to steam cook it and then immerse it in ice water. Only after that should it go into the freezer.

As for fruits that do not go through any cooking process, they must be well sanitized, because freezing does not inhibit the growth of microorganisms. For rice and beans, the orientation is to cook them and then separate them in plastic jars. In the case of beans, if they are seasoned, they should ideally be consumed within the same week. Meat should also be kept in plastic jars, in the exact amount to be consumed in the meal.

According to the nutritionist, to defrost the food the ideal is to take it out of the refrigerator in advance. In the case of fruits, they are best eaten when they are still a little frozen, before they get completely soft.

Some vegetables suffer no negative effects from freezing, such as corn and peas. Others are better if used in recipes such as soups, stews, and sauces.

With information from