Frozen Vegetables Get New High Marks
By Cheryl Harbour

Beets have had their heyday. Kale has become synonymous with the word “healthy.” Now it seems cauliflower is about to take its turn as the cream of the crop. And the good news for cooks who like convenience:  The frozen variety is just as nutritious as the fresh.

According to Consumer Reports, It’s a long-held belief that anything not fresh can’t possibly be good for you. But when it comes to frozen vegetables, recent research shows that’s not the case.”

The article reports on tests conducted by culinary scientist Ali Bouzari, Ph.D., at University of California, Davis. Dr. Bouzari and his team “tested eight hand-harvested items—blueberries, broccoli, carrots, corn, green beans, peas, spinach, and strawberries. They then flash-froze half of the bounty and stored the other half in typical industry conditions for fresh produce. The researchers periodically tested the content of 11 nutrients in both the fresh and frozen produce.

“Comparing like fruits and vegetables with like, there was little difference in nutrient content overall.”  

So why the craziness for cauliflower in particular? With a little inventive processing, cauliflower can be served as a healthier alternative to carb-heavy foods such as potatoes and rice.

The article goes into more details about new varieties of vegetables hitting the market. It also gives tips about the best way to cook frozen vegetables to retain taste, texture and nutrients.  




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