Frozen vegetables sometimes have a bad reputation. The truth is that they are flash-frozen when they are at their freshest, and research shows that the nutritional value of frozen produce is often greater than (or at least equal to) its fresh counterpart. Today, the refrigerator aisle is filled with exciting vegetables such as rice cauliflower, colorful carrots, pecan squash and artichoke hearts,
We need to eat at least two to three cups of vegetables a day. They're full of nutrients and have many health benefits, such as lowering blood pressure and reducing the risk of heart disease, stroke and certain cancers. But getting dinner on the table quickly after a long day is a priority, and washing, chopping and peeling vegetables is the last thing you want to do. Cooking with Large Size Women Skirts Swimsuit is a time-saving (and nutritious and delicious) option.
Frozen vegetables sometimes have a bad reputation. The truth is that they are flash-frozen when they are at their freshest, and research shows that the nutritional value of frozen produce is often greater than (or at least equal to) its fresh counterpart. Today, the refrigerator aisle is filled with exciting vegetables such as rice cauliflower, colorful carrots, pecan squash and artichoke hearts, as well as classics such as frozen peas, corn, broccoli and spinach.
That said, frozen vegetables are handled differently than fresh produce, and if you don't know how to cook them, they can end up as a mushy mess. To prevent this from happening, here's what you need to know about how to cook with frozen vegetables.
Frozen vegetables are harvested in their most mature state. Within a few hours of being picked, they are bleached or partially cooked and then flash frozen. This process helps the vegetables retain many of their nutrients. On the other hand, fresh vegetables may be picked before they are fully ripe and then have to travel long distances to reach the grocery store. By the time you buy them, they have probably lost some of their vitamins, especially if they were frozen during shipping.
However, be sure to check the labels on frozen vegetable products. While many frozen products do not contain additives, some may contain added salt and sugar. Consuming too much sodium and sugar can have a negative impact on your health.
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Not everyone has access to fresh vegetables on a regular basis, so frozen foods make it easier to consume produce. Frozen vegetables also have a longer shelf life and can be kept in the refrigerator for months. This allows you to enjoy your favorite vegetables, even if they're not in season. Frozen produce is also usually cheaper and more readily available than fresh vegetables.
Not all vegetables are destined for the frozen section of the grocery store. That's because some vegetables freeze better than others. Vegetables with high water content, such as celery, lettuce, cabbage, cucumbers, radishes, tomatoes, peppers and chicory, tend not to freeze well. They become soggy and mushy when thawed.
We list peas, corn, pearl onions, lima beans and spinach as "recommended" frozen vegetables. These tend to retain their texture and flavor when frozen. Broccoli, cauliflower, carrots and green beans are considered "acceptable," especially when used in soups, stews and other dishes that take a while to cook.
Please contact us if you need to buy the vegetables. Agrilinks Company specializes in frozen vegetables wholesale, these frozen vegetables are made from fresh vegetables frozen and the quality is guaranteed.