:max_bytes(150000):strip_icc()/food-thats-better-frozen-peas-GettyImages-1418565902-2061991374c74113baf9f2ebdac88408.jpg?w=1024&resize=1024,1024&ssl=1 "6 Vegetables You Should Always Buy Frozen (Not Fresh)")
Eating healthy isn’t always easy. Eating a diet rich in vegetables helps provide the necessary vitamins and minerals to keep our bodies healthy, but doing so can be difficult when vegetables are expensive, out of season, or quick to spoil in the fridge. To combat this, many experts recommend using frozen vegetables instead, which can actually provide higher levels of nutrients than fresh vegetables.
- Cassandra Padula Burke, RDN, CPT, is a registered dietitian nutritionist, triathlon coach, and owner of Catalyst Performance Lab in Finksburg, Maryland.
- Dr. Peter Brukner is a sports medicine clinician and researcher and the author of A Fat Lot of Good.
Why Choose Frozen Vegetables?
Once a vegetable is picked, it begins to lose nutrients, according to Cassandra Burke, RDN. Since frozen vegetables are flash-frozen at peak ripeness, this locks in the vitamins and minerals at their best, stopping the breakdown of nutrients. Vegetables also go through processing, storage, and transportation, meaning that by the time they reach the grocery store or home kitchen, the quality of nutrients remaining may have been impacted.
As an added bonus to the nutrient-rich nature of frozen vegetables, browsing the freezer aisle is also a convenient way to grocery shop in a budget-friendly way, since frozen vegetables are often less expensive, especially if your veggie of choice is out of season. Burke also notes that frozen vegetables have a much longer shelf life, meaning they won’t go bad as quickly as their fresh counterparts. These pre-packaged vegetables have already been cleaned and prepped, making them conveniently ready to cook, straight out of the freezer.
Nutritionist and sports medicine expert Dr. Peter Brukner often gets asked about frozen foods, and how we can incorporate them into our diets. While many vegetables can be a positive addition to your freezer, Dr. Brukner notes that some veggies are actually better for freezing than others.
6 Vegetables That Are Better Frozen, Not Fresh
Broccoli
Broccoli is rich in vitamins C and K, as well as fiber, says Dr. Brukner. Frozen broccoli keeps its crunchiness and bright green color well and can be enjoyed as a side dish or an addition to a stir-fry.
Spinach
Christopher Testani
Frozen spinach is chock-full of iron and a multitude of vitamins. Whether used in smoothies, soups, or pasta, frozen spinach is an easy way to add extra nutrients to any meal.
Bell Peppers
Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
These colorful vegetables are especially rich in vitamins A and C, notes Dr. Brukner. Since freezing them doesn’t impact their crunchy texture, they can be added to salads or stir-frys.
Cauliflower
Greg DuPree, Food Stylist: Chelsea Zimmer Prop Stylist: Claire Spollen
Cauliflower is a great source of fiber, and it cooks well when frozen. This vegetable can also be used as a low carbohydrate replacement for rice, says Dr. Brukner.
Mixed Vegetables
You can often find mixed bags of vegetables in the freezer section, which is a convenient way to incorporate multiple nutrient sources in one meal. “Look for colorful mixes to get a wider range of vitamins,” Dr. Brukner advises.
Source link