Frozen Vegetables - Why You Should Cook With It

Are you tired of buying fresh vegetables that go bad quickly? Frozen vegetables offer an easy, convenient solution. Some believe fresh is always better, but frozen vegetables can be just as healthy or even healthier. Let’s explore why frozen veggies are a great option and how to use them in your meals.

Nutritional Value

Frozen vegetables are a great way to get more nutrients. They are picked and frozen at peak ripeness so they keep their vitamins and minerals. In some cases, frozen veggies may have even more nutrients than fresh ones because they don’t lose them during transport or while sitting on store shelves.

When shopping, look for plain frozen vegetables without added sauces or seasonings, which can add extra salt.

Are Frozen Vegetables Healthy?

Yes! Frozen veggies are just as healthy as fresh ones. Some nutrients, like vitamin C, stay stable in frozen veggies but decrease in fresh ones after harvesting. Frozen vegetables last longer, making you less likely to waste food.

Are Frozen Vegetables Better Than Fresh?

Many think fresh is always better, but that's not always true. Studies show that frozen vegetables, like broccoli, have similar nutrient levels to fresh ones. Frozen veggies are also more affordable and last longer.

However, some frozen vegetables may have added salt or preservatives, so check labels. The texture might change after thawing, but there are ways to cook them to maintain their texture.

Benefits of Frozen Vegetables

• Nutrient Retention: Picked and frozen at peak ripeness to lock in nutrients.
• Convenience: Pre-cut, pre-washed, and last longer than fresh veggies.
• Cost-Effective: Cheaper than buying fresh regularly.
• Versatility: Use them in stir-fries, soups, stews, and casseroles.
• Year-Round Availability: Available no matter the season.

Best Frozen Vegetables to Buy

• Broccoli: Packed with vitamins C and K.
• Peas: High in protein, iron, and vitamin C.
• Spinach: Full of iron, calcium, and magnesium.
• Cauliflower: A low-carb vegetable rich in vitamin C.
• Corn: Frozen corn can be better for you than fresh due to its lower sugar content.

When buying mixed veggies, check the labels for added sugar or preservatives and choose plain ones for maximum freshness.

How to Make Your Own Frozen Vegetables

Freezing your own vegetables is easy and saves money. Choose vegetables that freeze well, like broccoli, carrots, green beans, or peas. Wash and cut them into bite-sized pieces, blanch them (boil briefly and cool in ice water), then freeze them in a single layer. Once frozen, store them in freezer bags for 8 to 12 months.

Methods for Cooking Frozen Vegetables

There are many ways to cook frozen veggies:

• Instant Pot: Steams them while keeping nutrients.
• Oven: Roasts them for a crispy outside and tender inside.
• Air Fryer: Crisps up veggies like okra or Brussels sprouts.
• Sauté/Fry: Quick and easy way to flavor your dish.
• Boil: A simple method, though it may lose some nutrients.
• Grill: Adds a smoky flavor without losing nutrition.
• Stir-Fry: Slightly thaw before adding to your pan with other ingredients.

What to Eat With Cooked Frozen Veggies

You can add frozen vegetables to:

• Stir-fries: Cook with rice, noodles, and your favorite protein.
• Side Dishes: Pair with chicken, fish, or steak.
• Flatbreads: Top with tomato sauce and cheese.
• Soups and Stews: Add for more nutrients and flavor.

Experiment with different combinations to find new ways to enjoy them.