
Most people think that frozen food are not nutritious. However, a new research by the Institute of Food Research scientists showed that frozen vegetables—like carrots, peas and corns—can retain more nutrients because they are locked in when the produce is frozen after picking.
The point is though: vegetables should be frozen right after they were picked. But when the produce took nine days to reach the store, four days on shelves and two days before being cooked, they lose some of their nutrients.
According to the study, “Green beans can have lost up to 45 per cent of nutrients, broccoli and cauliflower 25 per cent, garden peas up to 15 per cent,…










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