With the rapid development of science and technology, we have more choices. When there is a choice, it means that there is a better one, and the better one can only be seen in understanding and comparison.

Off-season vegetables stored at room temperature
Since modern agricultural science understands the nature of agricultural time and masters the laws of agricultural time, it can change or meet the requirements of crops for agricultural time, such as plastic film cultivation, greenhouse cultivation, promotion of cultivation, transportation and supply in different places, changes in light, accumulated temperature and other means.
In order to catch the season, it is necessary to use chemicals that are not needed for human nutrition, even hormone chemicals that are harmful to the body, which is especially harmful to the growth and development of children.

Greenhouse vegetables have accumulated too much pesticide
Anti-season vegetables are mainly greenhouse vegetables. The temperature and humidity in the greenhouse are high, which is not conducive to the degradation of pesticides, so that most of them remain on the vegetables. Long-term accumulation of trace pesticides in the body can easily cause damage to human liver and kidneys, causing anemia, peeling, and even leukemia. Greenhouse vegetables have insufficient light and high nitrate content, which can cause dizziness and nausea, and convulsions, coma, and even death. Long-term consumption of this contaminated vegetable can cause chronic or acute poisoning.

Long transit time and high nutrition loss
The off-season vegetables are often transported over long distances, which will cause some nutritional losses during transportation. According to nutritionists, within 3 days of transportation, garlic and shallots will lose 50% of carotene and mung beans will lose 60% of vitamin C. Natural anti-cancer substances and enzymes in some foods are also destroyed during transportation. In addition, various kinds of dust and fuel waste gas on the way, as well as hot and humid climate changes in a short time will affect the nutritional content of vegetables.

It is this news from the government department that has aroused widespread concern in the society, and as a result, a prelude to the anti-season vegetable harmful theory has begun.

Quick-frozen vegetables are fresh products made from fresh raw materials. After proper treatment, they are quickly frozen and then stored properly. They are delivered to the consumer's place under continuous low-temperature conditions below -18 degrees Celsius. , Without the aid of any preservatives and additives, at the same time has delicious, convenient, healthy, hygienic, nutritional, and affordable benefits.

In the era of fast food, more and more delicious foods are "quick frozen", and more and more of these foods are accepted by people who are used to living at a fast pace.

Features of quick-frozen vegetables: Quick-frozen vegetables are one of the main varieties of quick-frozen foods. It is a series of processing of fresh vegetables to quickly freeze into quick-frozen foods with a center temperature of -18 ° C. It can maintain the original vegetable The nutritional ingredients and the qualities of color, aroma and taste are convenient for long-term storage and transportation. Its main features are the ability to regulate market supply, freshness, hygiene, convenience and variety.