The nutritionist named the beneficial properties of frozen vegetables and fruits
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Lauren Harris-Pincus, a nutritionist from the United States and author of books on healthy eating, noted that frozen vegetables and fruits often contain more vitamins than fresh foods. This is because they are usually subjected to a freezing process immediately after collection, writes the Daily Mail.
Harris-Pincus stressed that fresh fruits and vegetables sold in supermarkets can sit on shelves for days or weeks after being picked. This means that by the time you purchase them, they have lost their freshness and a significant portion of their nutrients. Frozen, on the other hand, often contains more vitamins since they are frozen and crushed at the peak of their freshness.
The nutrition expert also advises staying safe when choosing frozen foods, as well as canned beans, dried beans, grains, nuts and seeds. Such processing methods make it possible to preserve proteins, fats, carbohydrates, minerals, organic oils and fatty acids in foods of plant and animal origin, the nutritionist noted.
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