Recent research confirms that there are frozen vegetables that exceed fresh ones in nutritional value, a fact that could surprise more than one. As a general rule, new products are healthier and tastier than those that have undergone some manipulation.
However, in many cases, it is not possible to consume them recently, and until they reach us, they can lose most of their nutrients. Hence, freezing them is not a bad option, since in this way many foods retain almost intact their properties.
Frozen vegetables are good for health
The studies indicate that there is scarcely any difference between frozen and fresh vegetables, sometimes overcoming the former to the second in contribution at a nutritional level, as in the case of broccoli. While peas, for example, are best eaten fresh. And is that “products intended for freezing are selected and processed under their best conditions: at the right moment of harvesting, in which they have barely lost their nutritional value,” explains Dr. Caridad Gimeno.
Vegetables in the process of freezing preserve their quality completely, thereby extending their life and keeping their nutritional properties.
During the freezing process, the plant undergoes a decrease in temperature until its main component, the water, becomes stable.
It allows preserving its quality completely, thus extending its life and keeping its nutritional properties. For this to be possible, the process of frozen vegetables should be done immediately after harvesting. Therefore, although it is advisable to consume fresh vegetables, frozen does not have to be harmful either.
The problem is, according to Dr. Angel Gil, president of the American Nutrition Foundation, that “we can not compare moderately processed foods, those that fulfill the fundamental objective of killing harmful organisms that can cause diseases in man, Highly processed products, those made with hydrogenated fats, margarine and refined oils. Ultimately, foods that suffer from complex processes that include various additives and whose consumption is closely linked to cancer, obesity, cardiovascular disease, and diabetes. “
For this reason, when it comes to consuming frozen vegetables, we must read the packaging labeling to make sure they have not been subjected to these costly processes. Its composition should resemble as much as possible the characteristics of a homemade dish, avoiding high amounts of fats and sugars.
Also, to maintain the nutritional value of frozen vegetables in optimum condition, it is essential to store them in the deepest part of the freezer and never to break the cold chain. Never freeze again after a defrosting process. Also, we must respect the expiration date and cook them just after removing them from the computer.