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Core Viewpoint - The article discusses the increased sales and improved taste of frost-bitten vegetables during winter, highlighting their sweetness and nutritional benefits. Group 1: Reasons for Enhanced Sweetness of Frost-bitten Vegetables - Frost-bitten vegetables experience starch conversion to soluble sugars due to the action of starch enzymes in cold temperatures, enhancing their sweetness [2] - Low temperatures cause cell damage, leading to the leakage of sugars and amino acids, which contributes to a sweeter taste [2] - The synthesis of bitter compounds is suppressed in cold conditions, resulting in a sweeter flavor profile for certain vegetables [3] - Reduced respiration rates in winter allow for greater retention of carbohydrates, particularly sugars, accumulated during photosynthesis, enhancing sweetness [4] Group 2: Nutritional Benefits of Frost-bitten Vegetables - Frost-bitten vegetables are rich in nutrients such as amino acids, vitamins, dietary fiber, proteins, and carbohydrates, with increased vitamin C levels observed post-frost [4] - The cold environment promotes the production of beneficial compounds like proline, betaine, and gamma-aminobutyric acid, which have antioxidant and neuroprotective properties [4] - Despite the enhanced sweetness, the total carbohydrate content does not increase, as sugars are derived from existing starches [5] - The high dietary fiber content in frost-bitten vegetables aids in slowing sugar absorption, making them suitable for individuals with high blood sugar or diabetes [5]