Fresh or Frozen?

When purchasing vegetables and fruit, fresh is always better than frozen, right? Not necessarily, especially when individuals are not eating their daily recommended in-take due to inconvenience. The average American gets only a third of the recommended servings. Frozen has some advantages, like an increased shelf-life. Not to mention, in the winter fresh produce is limited or more expensive. According to eatingwell.com, “frozen vegetables may be even more healthful than some of the fresh produce sold in supermarkets, says Gene Lester, Ph.D., a plant physiologist at the USDA Agricultural Research Center in Weslaco, Texas. Why? Fruits and vegetables chosen for freezing tend to be processed at their peak ripeness, a time when—as a general rule—they are most nutrient-packed.” Which supports that eating frozen options is better than no fruits or veggies at all.

Steaming is often the best way to prepare vegetables in order to preserve the nutrients, avoid boiling or overcooking. Some other things to be aware of are added ingredients to preserve the produce. Look for options that are very low in sodium or have none at all. Try to choose options that do not have added ingredients. Another way to incorporate vegetables and fruit are purchase in season produce. Try something new, you can check out Fruits & Veggies More Matters for shopping, prepping, and seasonal tips.

For more information check out EatingWell.com and Medline Plus.