In light of the fast rhythm of life today,
the working housewife seeks to find the best and easiest way to prepare food dishes for the family in a way that suits her and the practical life that obliges her to stay abroad for long periods of time,
so she sees her using the types of food that are ready for cooking in a large way,
especially canned or frozen vegetables.
Within this framework,
there are ongoing debates about the quality of frozen vegetables,
their benefits and methods of freezing them,
and there is some misinformation about this topic and common beliefs that need to be corrected, some of which we show you in the following lines.
Frozen vegetables lose their nutritional value:
the truth is that vegetables are frozen in the factories designated for that after a harvesting period of time that does not exceed three hours,
and it is worth noting that the harvesting of these vegetables is when they are at the height of their maturity,
i.e. in the period when they have the highest levels of quality and nutritional characteristics And healthy,
and the freezing of these vegetables is at a temperature of 20 below zero, which makes them maintain their full properties.
Fresh vegetables are better than frozen:
this belief cannot always be considered accurate.
The quality of fresh vegetables depends largely on the way they are transported and stored,
and the time period between harvesting and consuming them.
Vegetables that are transported over long distances and consumed after long days of harvest are vulnerable to losing a large percentage of their nutrients and vitamins.
While frozen vegetables can contain in this case more vitamins and nutritional value.
Home freezing comes with the same results:
This information is not accurate for several considerations.
Home fridges cannot get this vegetable to 20 degrees below zero first,
vegetables purchased from supermarkets or vegetable stores are not as fresh as vegetables that are frozen in the factories immediately after harvesting and cleaning. Therefore,
vegetables that are frozen at home do not contain all the nutrients,
but freezing prolongs the period during which they can be consumed.
Ice should be removed from the vegetables before they are cooked:
in fact the vegetables can be cooked directly while they are still frozen,
but if the amount that was frozen together is very large,
it is preferable to melt the ice on them before cooking them to obtain an equal degree of ripening for all of their sections during cooking.