Fresh or Frozen?
Many of us don’t reach our daily recommended intake of fruits and veggies (nine servings) often enough. If this is also the case for you, remember that any kind of vegetable is better than no vegetables at all. Fresh produce is sometimes pricey because of the changing seasons and its limited availability which can causes a lot of us to turn to frozen and canned alternatives.
Canned vegetables, except for tomato and pumpkin, lose much of their nutrition during the preservation process. Frozen vegetables on the other hand, can sometimes be more nutritious than the fresh kind that is sold in supermarkets. This is because frozen produce is generally harvested and processed at its peak, a time when it has the most nutritional value.
The first step of freezing vegetables is to place them is hot water to kill off any bacteria and while this may cause certain nutrients like vitamin C and B vitamins to breakdown, the freezing process keeps the vegetables in a nutritious state.
Fresh fruits and vegetables are usually picked before they are ripe; therefore they don’t have the optimal amount of vitamin and minerals that they would otherwise get from the soil even though they do ripen on the outside over time. During transportation and while they are in storage, fresh produce is exposed to a lot of heat and light which remove the more delicate nutrients like vitamin C and B vitamin thiamine.
Some sound advice: A good principle to adopt with regard to this is to buy fresh vegetables when they are in season and frozen vegetables when they are not in season. Try and eat them as soon as possible after purchase as even nutritious frozen veggies start to degrade. The best way to prepare them is to steam or microwave portions instead of boiling them as this will keep them as rich in nutrition as possible.
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