Many people are prejudiced against frozen vegetables, considering them “bad convenience foods.” Others, on the contrary, believe that this is an excellent alternative to fresh produce. And rightly so: vegetables are usually frozen and packaged immediately after harvest, which means that they retain many of their beneficial substances. One study found that blanching (briefly steaming) and freezing did not significantly change the phytochemical composition of foods. However, scientific research also shows that freezing can affect the nutritional value of some vegetables. For example, frozen broccoli contains more riboflavin (vitamin B2) compared to fresh produce, while frozen peas do the opposite. Additionally, while frozen peas, carrots, and spinach had lower levels of beta-carotene, frozen spinach and green beans showed no such changes. Another study suggests that freezing may increase the antioxidant content of some vegetables. Interestingly, blanching, on the other hand, can lead to a significant reduction in heat-sensitive nutrients, including vitamin C and thiamine (vitamin B1). One of the disadvantages of frozen vegetables is the addition of various sauces. Manufacturers often add salt, sugar or “frozen ready-made sauce” in tablet form to the mixture. This may increase the amount of sodium, fat and calories in the final product. Often these vegetables can also lose their taste.
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