Posted on October 27, 2009 in Healthy Living
The fresh, frozen and canned vegetables have their own advantages and disadvantages. Nutritionally, there is not much difference between fresh frozen and canned vegetables.
It is true that fresh ones are always better when they are used within 2 weeks. Otherwise, they loose some of the goodness just by keeping. So it is wise to have a mix of fresh vegetables and frozen vegetables. It is also important to have some raw vegetables as the cooked ones will loose some nutrients while cooking.
Including salads in the meals is a wondrous idea.
Canned vs Frozen Vegetables
Canned Vegetables
Canned vegetables are those which are canned after the sterilization. It is done under high degree of heat to make it sterilize. Canned vegetables have a chance to loose some of the nutrients during the canning process. The vitamins which are sensitive in nature get lost in the canning process.
In a way the canned vegetables are hard and harsh because of the amount of heat inserted in the sterilization. The salt content in the canned vegetables is a factor of concern. The canned tomatoes contain 86 mg salt where it is only 8 mg in the fresh ones.
Frozen Vegetables
Frozen vegetables are kept in the freezer. They freeze continuously and retain nutrients in the right form if it is freezed at -18 Degree Celsius. Freezing preserves the heat sensitive vitamins.
The best options in frozen vegetables would be those vegetables which froze well such as corn cobs, peas, green beens, mixed vegetables, sliced onion and spinach. The black berries and strawberries and some other food items are more nutritious when it is in the frozen form.
Frozen vegetables will retain the nutrition if they are cooked in a very little water.
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