Tuesday, March 9, 2010

Frozen Vegetables More Nutritious?

Want to get the maximum benefit from vegetables? Try starting from now to get used to eating frozen vegetables.

According to a report in the UK, frozen vegetable products contain more essential nutrients than fresh vegetables. Frozen vegetables are believed to more qualified than the fresh vegetables nutritional levels can be reduced by 45 percent until the time consumed.

It has become something normal for a vegetable product to take days to get a meal. Even in England, the time required to reach two weeks old. However, a survey says, 80 percent of consumers believe fresh vegetables in supermarkets was less than four days after harvesting.

In order to maintain the important nutritional vegetables, experts from the Institute of Food Research, UK, recommended vegetable products should be frozen immediately after picking from the garden.

From the research revealed, after 16 days, some types of vegetables has decreased its nutrient content. Beans, for example, lost 45 percent of nutrients, broccoli and cauliflower down 25 percent, pea up 15 percent, and carrots to reach 10 percent.

"Nutritional content of fresh vegetables will start to decline since the first minute they were picked. This means that the decline occurred until they had served on our plate. Even so, we often expect to get the full benefits of vegetables, but not the facts, "says nutrition expert, Dr Sarah Schenker.

Meanwhile, a spokesman for the American Dietetic Association, Keri Gans, RD, supports these findings. "Frozen vegetables can be a nutritious option for those who have plenty of time to cook," he said.

"They (vegetables) was frozen at the peak of maturity. If in a fresh condition, you do not know how long since the vegetables are picked. In addition, frozen vegetables will keep in the refrigerator without getting rotten. Salama they are ready to cut, it will make it easier to cook, "he said.

He added, frozen vegetables can also facilitate the consumers to share the recommended intake of vegetables every day, which is three to five servings of serving.

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