Which is best?
With life becoming increasingly frantic, frozen vegetables are a very convenient healthy meal option stashed in many freezers. But are they as good for us as fresh vegetables? The answer might surprise you…
In many cases, frozen vegetables are just as nutritious as fresh vegetables.
Some fresh vegetables spend days, even weeks, in transit from farm to market to fridges, where they can then sit for a few days. During this time, many nutrient levels decrease.
Frozen vegetables are usually snap frozen very soon after harvest. The nutrients are ‘locked in’ during this process, meaning you can quite easily have more nutrients in a frozen vegetable than in its ‘fresh’ counterpart.
The fibre content in vegetables doesn’t deteriorate as easily as vitamins meaning that week-old fresh vegetables still have fibre value despite lowered vitamin levels, freezing doesn’t affect the fibre content either.
While in-season vegetables that are picked from a home garden or farm close to where they’re sold will have the highest amount of nutrients, this isn’t always an option, in which case, frozen vegetables are a great alternative. Always check the ingredients to make sure you’re just buying vegetables and no other added nasties.
Frozen vegetables can sometimes be soggy and don’t always taste as nice as fresh vegetables but they are convenient to have in the freezer and work well in some dishes.
Cooking methods affect nutrient levels more than anything else…
How you cook your vegetables is much more important than whether they are fresh or frozen.
Boiling your veggies in large pots of water for long periods of time enables the vitamins leach out into the water.
Our recommended cooking methods are;
Consider taking on our 21-day LCHF meal challenge, for $35.50 enjoy a comprehensive e-book meal plan range (family friendly low carb meals which are also easy to make). To get started, click here.