Simple products or dishes, you should know that if in cans, the energy quality of the food is met, the vitamins it contained before treatment were partially destroyed during preparation.

The phenomenon is particularly true for vitamin C, sometimes destroyed more than 50% and other water-soluble vitamins (like folic acid, present mainly in green vegetables).
Furthermore, the preserves are enriched salt. Therefore, if preservation techniques make life easier, it is desirable to use them only when the use of fresh produce is impossible.

The frozen foods do not have these disadvantages, but we must absolutely respect the cold chain. A food must be consumed quickly if you do not have a freezer. It will keep twenty-four hours in your refrigerator (main compartment), three days in the ice tray, until the deadline for consumption in a freezer (-18 ° C) or the ice compartment of the refrigerator.

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