Americans typically don’t eat enough vegetables.
Could frozen vegetables help us meet our needs?
Only 9% of adults are getting the recommended amount of vegetables and only 12% get enough fruit.
A vegetable in any form is better than no vegetable at all.
Vegetables are packed with nutrientsvitamins, minerals, fiber and antioxidants.
Freezing is a safe way to increase the shelf life of nutritious foods.
However, many people incorrectly believe that frozen vegetables are much less nutritious than fresh vegetables.
We have the answers on what to choose and when.
A2017 studyfound that there were no significant differences in vitamin content between frozen and fresh vegetables.
There is also anotable price differencebetween fresh and frozen produce.
For those shopping on a budget, frozen (and canned) vegetables may be more cost-effective.
Additionally, fresh vegetables have a much shorter shelf life than their frozen alternatives.
If you are going to use the produce promptly, fresh is a good choice.
However, to reduce the risk of spoilage and waste, frozen is a safe bet.
Favorite options are broccoli, peas, corn, cauliflower, Brussels sprouts and squash.
However, in many areas of the county, this is not realistic year-round.
Salads and slaws also need the crunch and crispy bite you get from fresh vegetables.
If stored correctly, fresh produce can last longer than you think.
That being said, most frozen vegetables can be sauteed in 5 to 7 minutes.
For a flavor boost, try adding herbs and spices to the vegetables while they’re cooking.
Steaming helps frozen vegetables play to their strengths, and is also the fastest cooking method of the bunch.
See the package instructions, but most frozen vegetables cook for between 2 and 10 minutes.
Roasting Frozen Vegetables
Yes, you could roast frozen vegetables.
Due to their processing, they cook slightly faster than the fresh alternatives.
Most frozen vegetables roast nicely in 20 to 25 minutes, flipping halfway through.
Grilling Frozen Vegetables
For some adventurous cooks, grilling vegetables can be an option in a pinch.
Bottom Line
When vegetables are in season, buy them fresh and ripe.
Out of season, frozen vegetables will give you a high concentration of nutrients.
Finally, steam or microwave rather than boil your produce to minimize the loss of water-soluble vitamins.
