Myth over: Is it bad to eat frozen vegetables?

Changes in people’s diet have marked different periods throughout history. Adaptation to the space in which we live, new production methods and the search for health protection have become the main reasons that have driven changes in recent decades.

In this context, the purchase of frozen vegetables has emerged as a very good option for many people.

Nowadays, it is one of the most popular, mainly because it speeds up household time in a world where we move more and more quickly. But it has also given rise to some myths about its conservation and the maintenance of its nutrients.

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Frozen vegetables and health

There are many discussions that arise around the benefits of fresh vegetables compared to frozen vegetables. However, there has been an increase in studies that have been responsible for putting an end to the myth that the latter option is not ideal for nourishing us and protecting our health.

In this context, dietician Michael Laguros points out that, from a comparable and nutritional point of view, fresh vegetables and frozen vegetables are similar.

This claim is supported by Carolyn Slupsky, a professor at the University of California (United States), who has explained the process by which vegetables are frozen and manage to maintain most of their nutrients.

Slupsky refers to the blanching method which consists of steaming vegetables or immersing them in boiling water. This It allows to destroy bacteria and deactivate enzymeswhich is why they retain their nutritional content when frozen.

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It has earned the nickname ‘super vegetable’ thanks to its high content of essential nutrients.

Therefore, what the experts intend to convey is that including these products in our diet It is not bad for our health, from a nutritional point of view.

To this information they add that Frozen vegetables can be stored for up to 12 months.as long as we do not subject them to defrosting and freezing processes again.

In addition, the University of Minnesota recommends avoiding freezing products that are in poor condition and Carolyn Slupsky also specifies that frozen vegetables should be chosen, but without additional additives such as sauces, sodium or sugar in order to ensure its quality.