Frozen is Better!
Aug 23 2017
One of the practical reasons for buying fruits and vegetables frozen is they're seasonal and often need to be imported from other countries. In order for berries to be ripe by the time they get to us, they are often picked in their pre-ripe form and they further lose some of their nutrients during their long travel to your grocery store. Strawberries, blueberries, raspberries, and blackberries
are a better value frozen when out of season because they begin to lose their nutrients moments after being picked.
Carrots turn rubbery after only a few days in the fridge, lessening the appeal of the veg’s major boost in beta carotene. Frozen carrots are an excellent option because of the high levels of beta carotene and antioxidants have been locked into the vegetable through the freezing process, ensuring that it's powerful health benefits like improved vision, beautiful skin, cancer prevention, and anti-aging don't disappear.
Fresh spinach is great to eat when you plan to eat it raw, but frozen spinach may be better in recipes that require cooking. If you're adding spinach to a sauce, soup, stew, or casserole, consider the frozen option. Fresh spinach loses a significant amount of volume when it cooks down and some nutrients are lost due to leaching. Frozen spinach retains a lot of water, so before adding it to a recipe, thaw it in a mesh strainer and run it under warm water. Break apart the icy chunks with your fingers. Once it is thawed, grab a handful of spinach and squeeze the water out, over the strainer. Most recipes don't call for the spinach to be completely dry, unless you are adding it to a creamy pasta dish or filling a pastry.
Mangos tend to be over-ripe or under-ripe in the store. Plus mangoes are a bit time consuming and messy when it comes to peeling and slicing them. A bag of frozen mango has more potential uses than just making a smoothie. Thaw frozen mango and use it in parfaits, on salads, and in mixed grains for a tropical twist.
Frozen peas are an affordable and convenient option to get an additional serving of our daily veggie requirement. Green peas can easily be added to soups, stews, or salads or served as a simple side dish. Peas also happen to be one of the healthiest veggies you can eat. Toss them in boiling water or a steamer for less than a minute and they’re good to go.
A favorite staple of summer, corn on the cob is a necessity at many dinner tables because it's tasty, easy to prepare, and fun to eat. But alas, corn has a short growing season and we're left with two options: canned or frozen. Instead of buying in the can, which is often loaded with salt infused water, opt to buy frozen. The kernels will be frozen at the peak of the season and easy to boil or microwave when you need it.
Crispy and green, these beans taste the best fresh but after growing season is over, the prices are usually four times more than the frozen variety. Canned is an option, but they're usually soggy. Frozen green beans retain about 90 percent of their B vitamins and are an especially good source for B2, a key vitamin for energy production and vitamin K, which our body uses for blood clotting, which sounds bad, but actually, blood clots are necessary to stop bleeding when we get cut. Sauté them with mushrooms or sliced almonds for a delicious side dish.
Broccoli is available year-round but unless it's locally grown, it could lose some nutrients. Fruits and vegetables high in vitamin C, like broccoli, tend to lose this vitamin during transportation, extended shelf time, and exposure to lots of heat and light. Broccoli could be a week old before it lands on the produce shelf, but when it's frozen, it maintains vitamins and antioxidants. Frozen broccoli is so versatile too: Add defrosted broccoli to a frittata, stir frozen broccoli in pasta sauce, thaw it for pizza topping, or make soup. Broccoli is also a powerful food for lowering high blood pressure.
Other than Fruits & Vegetables, Seafood!