Quick-frozen vegetables are fresh vegetables such as peppers, tomatoes and cucumbers that are processed and made into small packages as quickly as possible at the lowest possible temperature. Frozen vegetables differ little from fresh vegetables in taste and vitamin content. So what are the advantages of frozen vegetables?

　　1. Long-term storage. Frozen vegetables are prepared at -18°C. Tiny ice crystals are formed in the interior of vegetables, which can effectively inhibit the chemical reaction of organisms and the growth of microorganisms, but will not destroy the original cells inside vegetables, so long-term storage.

　　2. Packing and transportation are convenient. Frozen vegetables are easy to weigh and package due to their loose monomers, and easy to transport when already packed.

　　3. Easy to eat. Before the vegetables are frozen, they have been cleaned and processed, so they can be picked up and used conveniently.

　　4. Basically maintain the original nutrients and taste of fresh vegetables. When edible, there will be no frozen vegetables taste, affect the taste.

　　Frozen vegetables are fresh vegetables processed, frozen, frozen and other links made of small package food vegetables, with the same nutritional value as fresh vegetables, in addition, also has many advantages.