Frozen veggies pack more nutrients: What you need to know
7:23 PM EDT, October 6, 2024
British dietitian Rhiannon Lambert claims that some vegetables gain valuable nutrients through freezing. The list includes three types that often end up on our plates.
Frozen foods have as many supporters as opponents, with some questioning whether the freezing process causes products to lose nutritional value. According to Lambert, in some cases, it is quite the opposite.
Some vegetables and fruits actually have more vitamins and minerals due to freezing compared to their fresh counterparts. Why? Fresh produce is transported and stored in stores for several days, while frozen items retain more vitamins as they are frozen right after harvesting.
Three popular vegetables gain nutritional value through freezing, benefiting us. Which ones made the list?
Freeze these vegetables: the expert explains what you'll gain
In an interview with the Daily Mail, Rhiannon Lambert points out that frozen broccoli contains more vitamin B2, or riboflavin, an important component for proper digestion and brain function.
The list also includes corn, which, when frozen, contains more vitamin C than its fresh counterpart. Additionally, freezing helps it retain its natural sweetness.
The dietitian advises freezing spinach as fresh spinach quickly spoils and loses nutrients. In its frozen form, valuable folic acid and vitamin C remain intact.
Not just vegetables
Rhiannon Lambert emphasizes that the freezing process is also beneficial for fish, helping retain important fatty acids like omega-3.
- A recent study found that most omega-3 in fish remains nutritionally available even after three months of freezing - emphasized the dietitian.
However, as Silke Restemeyer from the German Nutrition Society noted, subjecting food to the freezing process has its downsides. Products may slightly differ in taste and appearance due to freezing. Also, freezing is not the most environmentally friendly option, as freezers consume much energy.
- Freezing has almost no effect on nutritional components (...). Flavor and taste are largely preserved, and the loss of nutrients is very low - said Restemeyer, quoted by the German service Bild.
