Surprising: Foods that improve their nutritional value when frozen

For years, the belief has persisted that frozen foods are less nutritionally valuable than fresh foods. However, more and more health and wellness experts are debunking this myth, highlighting that freezing not only preserves vitamins and minerals but also represents a practical alternative for maintaining a balanced diet and reducing food waste at home.

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A gut health specialist sums it up this way: “Frozen vegetables are often just as nutritious, or even more so, than fresh produce that has spent a long time in transport and storage before reaching the kitchen .” This statement reframes traditional perceptions and reinforces the usefulness of frozen foods in our daily routines.

Experts emphasize that frozen vegetables retain their nutrients by undergoing rapid freezing shortly after harvest, which, in many cases, allows them to maintain a superior nutritional profile to fresh products that have gone through long distribution chains.

Spinach: greater availability of nutrients

Spinach is an excellent example

While fresh spinach is rich in fiber, vitamins A, C, and K, iron, folate, and potassium, it has a very limited shelf life. Freezing not only prolongs its shelf life but also makes it easier to use in cooking. Furthermore, cooking eliminates oxalic acid, a natural compound that interferes with the absorption of minerals such as iron and calcium. Therefore, consuming frozen and cooked spinach allows you to better benefit from its nutritional properties.

Peas: protein and vitamins within reach

Peas begin to lose nutritional value from the moment they are harvested. Therefore, if they are not consumed immediately, it is best to opt for the frozen version. Rich in protein, vitamins A, C, and K, fiber, and folic acid, frozen peas maintain their benefits for longer.

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Blackberries: antioxidants guaranteed all year round

Blackberries and other berries are known for their high antioxidant, fiber, vitamin, and mineral content. When frozen shortly after harvest, they preserve these essential compounds. This allows you to enjoy their nutritional benefits year-round, even during off-season.

Corn: more antioxidants and better absorption

Corn, which has a short harvest window, is a source of folate, thiamin, vitamin C, magnesium, and potassium. Freezing and steaming it not only preserves these nutrients but also improves the bioavailability of antioxidants like lutein and zeaxanthin, key to eye and skin health.

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