Is the food you eat nutritious?
Nutrition experts warn that you must be very careful with frozen vegetables and fruits, because some of them not only lose their nutritional value after being frozen, but can also produce toxic substances. At this time of year, in addition to avoiding putting fruits and vegetables in the refrigerator's fresh food compartment, you also need to pay attention to which foods cannot be placed on the balcony. Additionally, be careful when buying vegetables and fruits at the market to avoid purchasing frozen ones.
Don't touch frozen food with your chopsticks.
Frozen fruits and vegetables should be consumed with caution, as some not only lose their nutritional value after being frozen, but can also produce toxic substances.
As for common vegetables, low temperatures can cause them to produce some toxic substances, making them unsuitable for consumption. Solanaceous vegetables like eggplants and tomatoes are best stored at temperatures between 7°C and 10°C, with a minimum temperature above 0°C. If the temperature is too low, the plant tissue will be damaged, and they will lose their edible value. These fruits and vegetables are now easily left to wilt when displayed outdoors, causing vitamins, amino acids, and other components to be lost, and their texture will be greatly diminished. When thawed after being frozen, they often produce some toxic substances. For example, frozen Chinese cabbage will contain nitrites and nitrates. When the nitrite content in frozen cabbage exceeds 2.5 mg/100g, it can cause poisoning in people, leading to symptoms such as headache, dizziness, nausea, and vomiting. In severe cases, it can even lead to coma. If you buy frozen cabbage, be sure to cook it thoroughly to destroy the internal nitrites before eating it.
It is recommended that you buy vegetables from regular supermarkets or farmers' markets, as these places have relatively complete insulation facilities. Even if the fruits and vegetables you buy are not frozen, it is best to let them "acclimatize" in a cool place after bringing them home.
Storable foods can be placed on the balcony.
The low outdoor temperature in winter is a "natural refrigerator" for many people that is both beautiful and inexpensive. However, nutritionists remind the public that there is a distinction to be made between which vegetables are suitable for this "natural refrigerator" and which need to be stored in the actual refrigerator.
Most vegetables are best stored below 5°C, and the refrigerator is the best place for storage. However, in winter, the outdoor temperature is low, so an enclosed balcony at around 10°C is better for preserving vegetables than room temperature. But if the outdoor temperature drops below 0°C, it is not advisable to store vegetables on the balcony, as they can easily be frozen, release water, and may become inedible.
"Delicate" leafy green vegetables should be stored in the refrigerator and eaten as soon as possible. Root vegetables like carrots, white radishes, potatoes, and onions, as well as fruits like apples and pears, are considered storable foods and are more suitable for the balcony. To better preserve vegetables, it is best to wrap them in paper or put them in a cardboard box. Using plastic bags to store vegetables can easily cause them to release water, spoil, or even rot.
Experts also remind that fruits like grapefruits, oranges, mangoes, bananas, and dragon fruit are quite sensitive to cold and should never be stored on a cold balcony.
Bananas, mangoes, and other tropical fruits: Nutrition expert Wang Xingguo states that tropical fruits are sensitive to low temperatures and are not suitable for the refrigerator. If refrigerated, they can be "frostbitten," causing their skins to pucker and develop dark brown spots. This not only results in a loss of nutrients but also makes them prone to spoilage. Unripe fruits should especially not be put in the refrigerator, as it will be difficult for them to ripen normally. The correct method is to store them in a place that is away from light, cool, and well-ventilated.
Bread: Bread will become dry, hard, or crumbly if put in the refrigerator. This is because the starch inside undergoes retrogradation, and temperature is one of the causes of this change. At lower temperatures, the bread hardens relatively faster. Of course, low temperatures can prevent bread from spoiling, so whether to put bread in the refrigerator depends on the situation. If it contains a mold inhibitor and the packaging material is waterproof, it can be stored at room temperature. If it is a fresh milk bread or a bread with fillings containing meat or eggs, it is best to be stored in the refrigerator.
Chocolate: Chocolate taken out of the refrigerator often develops a white bloom on its surface. This not only causes it to lose its original mellow flavor but also promotes bacterial growth. Rui Lili says the optimal temperature for storing chocolate is 5°C to 18°C. In the summer when room temperatures are high, you can first seal it in a plastic bag and then store it in the refrigerator's chiller. When taking it out, do not open it immediately; let it slowly return to room temperature before eating.