SS Frozen Vegetables Social Media Post (Benefits (May be more accessible…
SS Frozen Vegetables Social Media Post
Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.
impact of dif steps of freezing and cooking on asparagus, green beans, and zucchini
"when the industrial freezing process is well performed, the boiled frozen vegetables do not have a lower nutritional value than the fresh ones."
Vitamin C losses in some frozen vegetables due to various cooking methods.
According to the results, it was found that thawing before cooking is useless and causes more vitamin C loss. Therefore, frozen vegetables must not be thawed before cooking. In order to prevent vitamin C from destruction, using double based stainless steel pan,
minimum amount of water and cooking of frozen vegetables
Vitamin retention in eight fruits and vegetables: a comparison of refrigerated and frozen storage.
Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries.
Overall, the vitamin content of the frozen commodities was comparable to and occasionally higher than that of their fresh counterparts. β-Carotene, however, was found to decrease drastically in some commodities.
While studies show that some frozen produce can lose some nutrient and antioxidant content, these losses may be only mild (consequence of the blanching process before they are frozen), and some produce even retain nutrients better when compared to their fresh counterparts after going through the transportation process.
Let's talk vegetables. We all know to 'eat our vegetables', but does it matter what form in comes in?
degraded in some produce like tomatoes, potatoes, cucumbers, and delicate greens
thankfully, you can get tomatoes that are canned or jarred; potatoes last a long time in cool dry storage; and some greens (like spinach) have uses when frozen, like in creamed spinach, soups, quiches, and casseroles.
May be more accessible in circumstances where fresh produce is hard to come by (food desserts, or otherwise when people cannot grocery shop frequently)
This goes for canned fruits and vegetables as well!
Can at times cheaper
Always on hand, in case you need to toss some vegetables into a soup or stir-fry.
Sustainability: Too bad about the plastic packaging, but lots of fresh produce are sold in plastic packaging as well.
Furthermore, store in freezer = less chance of spoilage = less food waste!
Frozen vegetables get a bad rep as being less nutritious than fresh vegetables.
That can unfortunately lead people into thinking that they need to stay away from frozen vegetables completely, when they can give almost as many (if not just as many) of the nutritional benefits that fresh vegetables can!
Frozen vegetables have a place in a balanced, healthful diet!!
Ways to prep frozen vegetables
add to yogurt
use in desserts (pies, cobblers, etc.)
throw into soups, stews, curries, sautes
steam: broccoli, peas, carrots, cauliflower, or spinach (be sure to season them well for optimal flavor!)
To retain the most nutrition, cook without thawing and use a minimum amount of cooking water (
if discarding cooking liquid).