Fresh or Frozen?
Spring has sprung, and so has the variety of vegetables available in the store or farmer’s market. When it comes to vegetables, there’s a myth that fresh is the most nutritious you can buy. The beauty of frozen is that vegetables are plucked at their peak of ripeness, blanched, then flash frozen to seal in the nutrients. They’re also cheap and convenient. Still, some are better fresh than frozen. Here’s our take at Sound Bites:
Fresh broccoli. If you want the most nutrients from your broccoli, buy fresh and eat it raw. While frozen broccoli is also nutritious, you simply can’t enjoy it raw. Raw broccoli is higher in cancer-fighting anti-oxidants than cooked. When possible, buy from a local grower. Travel time, heat and sunlight destroy nutrients in vegetables.
Fresh spinach. Frozen spinach is perfect to add to soup, sauce or omelets, but fresh is best for salads or lightly sautéed as a side dish. It also keeps its texture better in rice or pasta dishes.
Fresh corn on the cob. While frozen corn is great to sneak into soup or salsa, nothing beats the taste and texture of fresh corn on the cob. It’s a seasonal item, so wait until late summer to enjoy.
Frozen onions. Do your eyes burn and water every time you chop onions? Mine do! If you’re just adding them to boost the flavor of rice or other grain, buy them frozen and already chopped. They add volume and nutrition to your dish, but no extra prep time.
Frozen peas. Peas are a great source of protein and folic acid and they’re so easy to prepare. Place a serving in a bowl, add a Tbsp. tap water and microwave with a lid over them for 3 ½ minutes. Season with salt and pepper. Volia.