Fresh vs. Frozen
Q. I've always thought fresh is best when it comes to fruit and vegetables, but now my daughter tells me frozen foods have more nutrients. Who's right?
A. You're both right. It's true that fresh fruit and vegetables tend to taste better and have more nutritional value than frozen or canned. But that's not always the case.
Fresh is best when it really is farm-fresh and ripe. But many commercial fruits and veggies are picked before peak ripeness -- which also means before their nutritional peak -- to avoid spoilage during transport and storage. And just a few days after harvest, fruits and vegetables begin to lose some of their nutritive goodness. What's more, the longer they sit on the shelf -- during transport, in the supermarket, and in your fridge -- the fewer nutrients they have left to pass on to you.
On the other hand, vegetables and fruit intended for freezing are usually picked closer to the peak of ripeness and are flash-frozen immediately after harvest. The processing does deplete some nutrients, but it locks in the rest for up to 12 months. So in some instances, frozen fruit and veggies may actually have more of the vitamins and minerals your body needs.
Quick Tip: To help retain the highest levels of vitamin C, don't thaw frozen veggies before cooking. Studies show that vegetables cooked directly from frozen retain more vitamin C than vegetables that are thawed first.
For nutrient-rich fresh fruit and veggies, buy what's in season and grown locally. And eat it within a few days of purchase.
#board-2412
"We are what we repeatedly do. Excellence, therefore, is not an act, but a habit." - Aristotle
