Frozen vegetables and their benefits: Main myth dispelled
Illustrative photo (Freepik)
As the cold season approaches, people typically begin to incorporate frozen vegetables into their diets. But how do they compare in nutritional value to fresh produce? RBC-Ukraine shared all you need to know about frozen vegetables below.
Are frozen vegetables healthy?
Frozen vegetables can be very beneficial for the body if processed and stored correctly. Here are a few reasons why they are a great choice.
Nutrient preservation
Freezing vegetables occurs shortly after harvest, preserving a significant portion of their vitamins and minerals. For instance, vitamins A and C, antioxidants, and fiber are retained during freezing almost as well as in fresh vegetables, with minimal loss of quality.
During the freezing process, vegetables undergo minimal thermal processing (blanching) to halt enzymes that can affect taste and texture. This helps prevent the loss of beneficial nutrients that usually happens with long-term storage of fresh vegetables.
Convenience and availability
Frozen vegetables are available year-round and do not spoil as quickly as fresh ones. This makes them convenient for preparing healthy meals at any time.
Reduced food waste
Since frozen vegetables can be stored for extended periods without losing their nutritional value, their use lowers the risk of food spoilage, contributing to reduced food waste.
Myth about frozen vegetables
Dietitian Svitlana Fus said that frozen vegetables, such as broccoli, Brussels sprouts, cauliflower, eggplant, zucchini, tomatoes, bell peppers, leeks, and young green beans (asparagus), are valuable additions to the winter diet. In other words, they are beneficial rather than detrimental.
They retain almost all of their beneficial substances due to being frozen shortly after harvest and can be used to prepare a variety of dishes.
Dishes with frozen vegetables
These can include vegetable rolls, broccoli omelets, creamy soups made from various types of cabbage, and more. Frozen vegetables pair well with protein-rich foods like poultry, meat, fish, eggs, and cheese.
To maintain the maximum nutritional value of vegetables like cabbage, it’s best to steam them before further cooking.
This material is for informational purposes only and should not be used for medical diagnosis or self-treatment. Our goal is to provide readers with accurate information about symptoms, causes, and methods of detecting diseases. RBС-Ukraine is not responsible for any diagnoses that readers may make based on materials from the resource. We do not recommend self-treatment and advise consulting a doctor in case of any health concerns.
