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Frozen vegetables are often considered an affordable and convenient alternative to fresh vegetables. Not only are they cheaper and easier to prepare, but frozen vegetables have a longer shelf life and can be found year-round.1. Nutritional value
Because vegetables are often frozen immediately after harvest, they usually retain most of their nutrients. In fact, one study found that freezing vegetables for 2 months did not significantly change the natural phytochemical content.However, studies show that the freezing process can affect the nutritional value of certain vegetables and different nutrients. For example, one study found that frozen broccoli was higher in riboflavin than fresh broccoli, while frozen peas were lower in this vitamin.
Also, while frozen peas, carrots and spinach were lower in beta carotene, no significant difference was found between fresh and frozen chickpeas. Another study noted that frozen, uncooked kale contains a higher amount of antioxidants than fresh kale.
It has been found that freezing can even increase the antioxidant content of some vegetables. On the other hand, blanching vegetables after thawing can also lead to significant reductions in heat-sensitive nutrients, including vitamin C and thiamine.
According to one review, the vitamin C content of some vegetables can be reduced by 10% to 80% during blanching and freezing. Different methods of preparing vegetables, such as boiling, sautéing and microwaving, can also lead to a loss of nutrients, even in fresh or frozen vegetables.
Theo một đánh giá, hàm lượng vitamin C của một số loại rau có thể giảm 10% đến 80% trong quá trình chần và đông lạnh
2. Additives and Preservatives
When choosing frozen vegetables, it's important to check the nutrition facts and ingredients list carefully. Although most frozen vegetables are free of additives and preservatives, some may contain added sugar or salt.Some frozen vegetables can also be combined with pre-mixed sauces or seasoning blends to enhance flavor but may increase the amount of sodium, fat or calories in the product. Dieters should avoid frozen vegetables including sauces or toppings.
In addition, people with high blood pressure should also carefully check the sodium content of frozen vegetables and choose products without added salt. Studies show that reducing sodium intake can help lower blood pressure levels, especially in people with high blood pressure.
3. Benefits
Rau đông lạnh thường có thể được sử dụng với hạn chế tối đa thời gian cũng như công sức chuẩn bị
At the same time, frozen vegetables are also often cheaper than fresh vegetables and tend to have a longer shelf life, helping to maximize cost savings. Furthermore, frozen vegetables are generally available year-round, regardless of whether the vegetable is in season or not.
Adding frozen vegetables to your diet is a simple way to increase your intake of important nutrients, including fiber, antioxidants, vitamins and minerals. Plus, studies show that increasing fruit and vegetable intake is linked to a lower risk of chronic diseases like heart disease, cancer, type 2 diabetes and more.
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Reference article: Healthline.com
