Frozen Fruits & Vegetables
Freshly picked fruits and vegetables are quickly washed and cut, then rapidly frozen (IQF, Individually Quickly Freezing) at temperatures below -30°C. This process preserves their cellular structure and nutrients, leaving water-soluble vitamins (such as vitamin C and B vitamins) and dietary fiber virtually unaffected. Nutrient retention reaches 85%-95%, far exceeding that of "fresh" fruits and vegetables stored in the refrigerator for extended periods. This product maintains a near-fresh taste and texture, making it suitable for cooking (such as stir-fries and stews), serving as a salad, or serving as a base for beverages.
