Have you always heard that prefer fresh vegetables are the most nutritionally interesting? And yet, this is not always the case. Discover the benefits of frozen foods, according to a nutritionist.
Generally speaking, we tend to think that vegetables are healthier when they are fresh, rather than frozen. However, it is not always in their fresh form that they have the best nutritional qualities! This is what was highlighted by a survey of 60 million consumers published in 2019. In this study, the National Institute of Consumption analyzed the nutritional quality of eight foods (fruits and vegetables) by comparing their frozen version, sold in the fresh section or canned. We share the results with you, as well as the opinion of our nutritionist Alexandra Murcier on this subject!
Frozen fruits and vegetables for more vitamins!
According to the results of the 60 Million Consumers survey, prefer fresh vegetables, frozen carrots contain more vitamin A and fiber than their fresh version. Frozen green beans and peas also have a higher vitamin intake ( C and B9 in particular), although slightly less fiber. Frozen tomatoes have more fiber and less salt, and fruits such as raspberries and apricots also have more vitamins (C and B9) when frozen.
Indeed, nutritionist Alexandra Murcier explains that "in general, frozen fruits and vegetables contain more vitamins. The reason? These foods are only harvested when they are ripe. They are then washed and placed in the cold directly. Result: the fibers, minerals and vitamins of frozen fruits and vegetables are preserved for longer!"
Conversely, those destined for the fresh produce section are not yet fully ripe when picked. In addition, they tend to deteriorate quickly, under the effect of light, oxygen and heat. Frozen fruits are therefore a better alternative if you want to benefit from their vitamins. The nutrition expert adds: "Frozen fruits containing vitamin C such as raspberries, mango, blackcurrants and peppers are particularly interesting . But this is also the case for those containing antioxidants such as artichokes and cabbages."
On the other hand, the nutrition expert advises against "frozen tomatoes and apricots which lose their texture with this method of preservation".
A good option to vary your vegetables
While the nutritionist does not recommend eating only frozen products, prefer fresh vegetables, she does explain that "it can be a good way to vary your fruit and vegetable consumption, especially with fruits that are not in season!" Choosing frozen vegetables also prevents you from eating vegetables that have been on display in the fresh produce section for a week, which have been touched by everyone!
When it comes to choosing frozen foods, Alexandra Murcier advises you, as with fresh produce, "to opt for organic and avoid prepared meals as much as possible, prioritizing raw products . "
Furthermore, she recommends "keeping frozen fruits and vegetables for a maximum of 6 months, because beyond that they lose their vitamins . "
Finally, the last very practical advantage: the precious time saved by this type of food. Already cut and washed, the vegetables only have to be cooked in a pan!