Frozen vegetables are often overlooked in favor of fresh produce. However, frozen vegetables can be just as healthy - if not more so - than their fresh counterparts. In addition, frozen vegetables are more convenient and usually cheaper. Keep reading to learn more about the benefits of frozen vegetables!
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Frozen vegetables are just as nutritious as fresh vegetables. In fact, frozen vegetables can sometimes be more nutritious because they are flash-frozen at the peak of ripeness. This means that the vitamins, minerals, and antioxidants are locked in, unlike fresh vegetables which can begin to lose nutrients as soon as they are picked
Frozen vegetables are also more convenient than fresh vegetables. You don't have to worry about them going bad before you have a chance to use them. And, since they are already chopped and peeled, frozen vegetables can save you a lot of time in the kitchen.
You may think that fresh vegetables are always better than frozen, but that's not necessarily true. In fact, there are many benefits to frozen vegetables that make them a worthy addition to your diet. Here are just a few reasons why you should consider adding more frozen veggies to your grocery list.
They're More Affordable
One of the biggest benefits of frozen vegetables is that they're more affordable than fresh. That's because they're typically harvested at peak ripeness and then immediately flash-frozen, which locks in all of the nutrients. Fresh vegetables, on the other hand, start to lose those nutrients as soon as they're picked. So, if you're looking for the most affordable option, frozen veggies are the way to go.
They Last Longer
Another advantage of frozen vegetables is that they have a longer shelf life than fresh ones. That's because freezing slows down the aging process, which means you can store them in your freezer for months without having to worry about them going bad. This is especially convenient if you don't have time to shop for fresh produce every week. Just stock up on your favorite frozen veggies and you'll always have something healthy and delicious on hand.
Finally, frozen vegetables are usually cheaper than fresh ones. This is especially true if you buy in bulk or during seasonal sales. Frozen veggies can last for months in your freezer, so you can always have healthy ingredients on hand without breaking the bank.
As you can see, there are many benefits to Frozen vegetables. They're more affordable than fresh, they last longer, and they're just as nutritious&#;if not more so. So next time you're at the grocery store, be sure to stock up on your favorite frozen veggies. Your wallet&#;and your waistline&#;will thank you!
There are many reasons to choose frozen over fresh when it comes to veggies. Frozen veggies are every bit as nutritious, more convenient, and usually more affordable than their fresh counterparts. So next time you're at the grocery store, don't overlook the frozen aisle! Your wallet and your waistline will thank you.
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Most of the fruits and vegetables you buy are harvested by hand, with a smaller amount being harvested by machinery.
However, what happens after that varies between fresh and frozen produce.
Most fresh fruits and vegetables are picked before they are ripe. This allows them time to fully ripen during transportation.
It also gives them less time to develop a full range of vitamins, minerals and natural antioxidants.
In the US, fruits and vegetables may spend anywhere from 3 days to several weeks in transit before arriving at a distribution center.
However, the USDA states that some produce, such as apples and pears, can be stored for up to 12 months under controlled conditions before being sold.
During transportation, fresh produce is generally stored in a chilled, controlled atmosphere and treated with chemicals to prevent spoiling.
Once they reach the supermarket, fruits and vegetables may spend an additional 1&#;3 days on display. They&#;re then stored in people&#;s homes for up to 7 days before being eaten.
Bottom Line:Fresh fruit and vegetables are often picked before they are fully ripe. Transportation and storage can take anywhere from 3 days and up to 12 months for some types of produce.
Fruits and vegetables that will be frozen are generally picked at peak ripeness, when they&#;re the most nutritious.
Once harvested, the vegetables are often washed, blanched, cut, frozen and packaged within a few hours.
Fruits tend not to undergo blanching, as this can greatly affect their texture.
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Instead, they can be treated with ascorbic acid (a form of vitamin C) or added sugar to prevent spoiling.
Usually, no chemicals are added to produce before freezing.
Bottom Line:Frozen fruit and vegetables are generally picked at peak ripeness. They are often washed, blanched, frozen and packaged within a few hours of being harvested.
Generally speaking, freezing helps retain the nutrient content of fruits and vegetables.
However, some nutrients begin to break down when frozen produce is stored for more than a year (2).
Certain nutrients are also lost during the blanching process. In fact, the greatest loss of nutrients occurs at this time.
Blanching takes place prior to freezing, and involves placing the produce in boiling water for a short time &#; usually a few minutes.
This kills any harmful bacteria and prevents the loss of flavor, color and texture. Yet it also results in the loss of water-soluble nutrients, such as B-vitamins and vitamin C.
However, this doesn&#;t apply to frozen fruits, which don&#;t undergo blanching.
The extent of nutrient loss varies, depending on the type of vegetable and length of blanching. Generally, losses range from 10&#;80%, with averages around 50% (3, 4).
One study found that blanching reduced water-soluble antioxidant activity in peas by 30%, and in spinach by 50%. Nonetheless, levels remained constant during storage at &#;4° F, or &#;20° C (5).
That being said, some research also suggests that frozen produce may retain its antioxidant activity despite the loss of water-soluble vitamins (6, 7).
Bottom Line:Blanching results in a loss of antioxidants, B-vitamins and vitamin C. However, nutrient levels remain fairly stable after freezing.
Shortly after harvesting, fresh fruits and vegetables start to lose moisture, have a greater risk of spoiling and drop in nutrient value.
One study found a decline in nutrients after 3 days of refrigeration, when values fell to levels below those of frozen varieties. This is most common in soft fruits (8).
The vitamin C in fresh vegetables begins to decline immediately after harvesting and continues to do so during storage (2, 5, 9).
For example, green peas have been shown to lose up to 51% of their vitamin C during the first 24&#;48 hours after harvesting (9).
In vegetables stored chilled or at room temperature, antioxidant activity declined (5).
However, although vitamin C can be easily lost during storage, antioxidants like carotenoids and phenolics may actually increase.
This is possibly due to continued ripening and is seen in some fruits (8, 10).
Bottom Line:Certain vitamins and antioxidants begin to decline immediately after harvesting. Therefore, it&#;s best to eat fresh fruits and vegetables as soon as possible.
Freshly picked fruits and vegetables straight from the farm or your own garden are of the highest quality.
However, if you are shopping at the supermarket, frozen produce may be equal to, or in some cases, even more nutritious than fresh varieties.
At the end of the day, frozen fruit and vegetables are a convenient and cost-effective alternative to fresh options.
It&#;s best to choose a mix of fresh and frozen produce to ensure you get the best range of nutrients.
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