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How fresh or deep-frozen vegetables are good?

Verse vegetables are exposed to a lot of conditions that could cause change the quality and nutritional value. Both how long and the temperature of storage can affect the nutritional value of fresh vegetables. In the supermarket, you can find 'fresh' vegetables that have been on the stock for a few days and have lost some of their vitamins. If we think of fruit and vegetables that should be removed, bananas for example, then this period is much longer.

Frozen vegetables, on the other hand, are frozen immediately after harvesting. Once frozen, they lose their nutritional value no longer. The vitamins and other nutrients are locked up and are almost reversible if they are frozen at the right temperature. For freezing, the vegetables are undergoing treatment: they are blanched. Certain nutrients are necessarily lost. Especially vitamin C and folium are sensitive to heat. But generally, this loss of nutrients is not greater than when you would cook the vegetables yourself.

Is it proven? The study

The University of Illinois researched the quality of frozen vegetables. Their results show that in most cases canned and frozen vegetables are as healthy as their fresh counterparts. Some nutrients such as carotene (a substance that is converted into vitamin A into the body) will even be better stored when the vegetables are packed. The packaging ensures that there is no more light and light breaks carotene.

Ingredients of vegetables usually contain more salt than fresh or frozen vegetables. However, many manufacturers also offer alternatives with low or no added salt, especially when consumers become more aware of the dangers of excess salt in their diet.

Most people do not consume the recommended daily amount of fruit and vegetables (as a reminder: five servings of vegetables or fruit per day for adults). If fresh vegetables cost too much time to prepare or not always available because it's not the right season, you do not have to doubt: frozen vegetables can be part of a balanced and healthy diet!

Get the most from your vegetables!

When selecting your frozen or canned vegetables, choose the products without sauce or dressing. These are the main sources of fat and salt.

Make sure to freeze your vegetables as soon as possible after purchase at a temperature of about -18 ° C.

Consume frozen vegetables within six months of purchase, unless otherwise stated on the packaging.

Canned food stores you in a dry, dark and cool place.

Foods that dissolve in water are lost during cooking. You can prevent loss by using a minimum amount of water.

Other cooking methods like baking in the pan, steaming or heating in the microwave keep the foodstuffs even better.

Surprisingly news, maybe for some, but science confirms it: frozen and canned vegetables are generally at least as healthy as fresh. And if they can help us to come to our daily portion of fruits and vegetables.