Nutritionist Valentina Torshina claims that raw potatoes should not be frozen. They will darken and lose their taste, as the water and starch contained in them do not tolerate cold well.
“The taste will become mealy, and the texture will be grainy. However, cooked potatoes, for example, baked wedges, can be frozen,” noted the expert in the conversation.
The specialist also warns against freezing salad greens (iceberg, radicchio, romaine, lettuce). They have a loose leaf structure and contain a lot of water, which leads to a slippery mass after thawing.
“Vegetables such as cucumbers, tomatoes, zucchini, and radishes contain a large amount of liquid. When frozen, the water molecules expand and destroy the cell walls of the products. As a result of thawing, these vegetables lose their texture,” added Torshina.
The nutritionist also does not recommend freezing watermelon, as it, like cucumber, contains a lot of water and will lose its shape and taste after thawing.
Additionally, do not place products that have already begun to spoil in the freezer. Cold does not stop the development of bacteria; it only slows down their reproduction. This can lead to poisoning if such food is consumed later.
