
The question of nutritional quality often arises when discussing frozen and canned vegetables. But, they are really quite similar to their fresh counterparts. This is because canning and freezing occurs soon after harvest. Fresh veggies on the other hand, can take up to 10 days to get from farm to pie hole, resulting in deterioration of less stable nutrients by up to 50%.
Cooking is important in nutrient retention, and this goes for both fresh and frozen veggies. Extended cooking times or cooking at very high heat causes vitamin loss. Boiling and blanching (flash boiling) are both prime examples of this. Better to cook for a short time via microwave or steaming. Again, unless you're my 92 year old grandpa, no one likes limp, lifeless, flaccid vegetables.
So, why are frozen (or canned) veggies so good?
- You can keep them much longer than the fresh stuff
- Fewer trips to the supermarket
- Less wastage and spoilage
- A way to access produce when it's not in season
- Easy to throw into mixed dishes like soups, sauces and casseroles for a little extra something something (and by that, I mean fiber, vitamins and minerals)
Basically, all veggies are great. Whether you prefer fresh, frozen, canned or a combination, just put them in your pie hole on a daily basis.
My favourite place on Earth: The Queen Vic Market |
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DeleteDietary experts recommend that every person should eat at least five servings of fruits and vegetables every day.
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Absolutely. Research also shows lots of F&V increase one's happiness.
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