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Frozen Vegetables and Nutrition – Get The Most Out Of Your Freezer

Posted by on January 19, 2012

Keeping vegetables can be difficult. When life gets busy and you plan on making meals but sometimes things can lost in that vegetable drawer. You can feel good about tossing away vegetables gone bad if you compost. At least it’s being used, right? For most of us, however, those vegetables are going straight into the garbage.

Recently there has been a lot of talk in the news about the quality of frozen vegetables. For busy families or young professionals who need the quick fix, frozen vegetables are not only convenient but extremely healthy, even as much as fresh local vegetables. The idea that the healthiest vegetables are the fresh ones is not necessarily true. If you’re buying fresh but out-of-season vegetables at your grocery store, you’re going to be getting produce that is picked before it’s fully ripe in order to transport it to your location. If you buy frozen, you’re buying fresh vegetables at peak ripeness that are quickly frozen to retain all the vitamins and minerals that truly benefit you.

If you live in an area with an active farmer’s market, you will have access to fresh vegetables in season. This will always taste better than the frozen alternative. Still worried you’re going to end up tossing it? You can also freeze vegetables yourself. Vegetables that freeze well include onions, peppers, broccoli, peas, green beans… just to name a few! With some, all you have to do is slice and freeze on a cookie sheet. Other frozen vegetables require 2-3 minutes of cooking in boiling water before freezing. You can also explore canning and pickling, which helps you preserve vegetables in season to eat later in the year.

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