Frozen veggies: Unlocking hidden nutrients for your diet
6 October 2024 19:01
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. Some people wonder whether freezing causes individual products to lose their nutritional value. The British dietitian notes that in some instances, it's the opposite.
Some vegetables and fruits have more vitamins and minerals after freezing than their fresh counterparts. Fresh ones are transported and stored in stores for several days, while frozen ones retain more vitamins after harvesting.
Three popular vegetables gain nutritional value through freezing, which benefits us. What made the list?
Freeze these vegetables: The expert explains what you'll gain
Rhiannon Lambert, in an interview with the Daily Mail, points out that frozen broccoli contains more vitamin B2, or riboflavin, an essential component for proper digestion and brain function.
The list also includes corn. When frozen, it contains more vitamin C than fresh corn. Additionally, thanks to this process, it retains its natural sweetness.
The dietitian also advises freezing spinach, as fresh spinach spoils quickly and loses nutrients. In frozen leaves, valuable folic acid and vitamin C remain intact.
Not just vegetables
Rhiannon Lambert emphasizes that freezing 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, subjecting food to freezing has its downsides, as Silke Restemeyer from the German Nutrition Society mentioned. Products may slightly differ in taste and appearance after freezing. Also, freezing isn't the most environmentally friendly option, as freezers consume a lot of energy.
- Freezing has almost no effect on nutritional components. (...) The flavour and taste are largely preserved, and the loss of nutrients is very low,- said Restemeyer, quoted by the German service Bild.
