25.2.08

Frozen or fresh Vegetables


According to various research including the one here, frozen vegetables are just as nutritious as fresh ones despite the common belief that "fresh is best".
To maximize the nutritional value (and taste) of your vegetables without having to eat everything raw, here are a few tips you might want to consider when you cook:

(1) Cook your frozen vegetables without thawing.

(2) Try not to buy cut vegetables (that includes diced frozen carrots or sliced fresh mushrooms).
(3) Blanch your vegetables. Make sure your water is at a rolling boil. Add a little salt and oil (to retain the "greenness" of vegetables). Cook till tender (but not overcooked where your green vegetables look yellow and all Vitamin C is lost). Plunge them in iced water straight to stop the cooking process.

(4) Steam vegetables for optimal retention of nutrients.

(5) If you like to fry your vegetables, blanch or steam them till 80% cooked before frying them in oil to prevent overcooking and loss of nutrients.

Eat your greens (& yellows and all your vegs)!

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