Have you ever wondered if there is a big difference between the frozen and fresh vegetables sold in the supermarket? Obviously, they are not the same, but frozen vegetables are much healthier than we think. Moreover, in some cases their nutritional contribution will be higher than that of fresh vegetables, although we cannot forget that the taste will not be the same, and that is an important aspect.

Let’s analyze the pros and cons of frozen ones.

Advantages of frozen vegetables

The first thing you should know is that frozen vegetables keep their properties intact, since they are collected at their optimum ripeness point, when more nutrients are contained; and they freeze instantly. Deep freezing allows them to keep their nutrients intact, as there are no reaction that alters them. This makes, among other things, that you can keep the frozen vegetables for a longer period, and that when you go to eat them, they retain the same texture and that striking color they had when they were frozen.

In addition, frozen vegetables do not carry preservatives. The cold is enough to preserve them, so there is no need to resort to additives. They do not carry salt either. The process of freezing is simple: the farmers collect the fresh vegetables from the farm, and later the factory wash, blanch and deep-frozen them at temperatures below -20ºC.

At no time are any type of preservatives added; and the fact that they are frozen, cleaned, and blanched prevents the growth of microorganisms that can damage the vegetable or your own body when you eat them.

Another aspect in favor of frozen vegetables is the convenience they pose to the consumer. As they arrive clean, peeled and cut, so the only thing you have to do is cook them. You will save the most laborious part of fresh vegetables, such as washing or cutting, with the assurance that the food is in perfect condition. Obviously, you will not have to wash the vegetables again, no matter how many people still believe it. They also do not generate any waste, and even the smallest kitchens can enjoy them without problems.

Dis-advantages of frozen vegetables

As you can see, frozen vegetables have many advantages although we also find some weak point. Probably the most outstanding is the taste. A fresh vegetable freshly picked from the farm or proximity will always be much tastier than a frozen vegetable, since the most prominent handicap they have is the loss of flavor. In addition, it is convenient to learn how to freeze vegetables so that they do not lose their properties over time.

The other weak point is that they limit us, a lot, when it comes to cooking them. Fresh vegetables allow us to be more creative with our dishes, avoiding the monotony in which vegetables often fall.

How to thaw frozen vegetables?

This limitation when cooking frozen vegetables is due, precisely, to the process that we will follow to thaw them. Simply dip them in a pot with boiling water and a little salt. We will wait for the water to boil again, and in most cases, it will take about 8 minutes for them to be ready to eat. There are exceptions such as spinach, which with a couple of minutes of boiling have enough. What you should never do is thaw the vegetables before cooking them, because when they break the cold chain they will lose their nutrients.

You no longer have an excuse to ignore frozen vegetables. In addition, its expiration date is usually quite far, and even then, we can eat them when we get over it, although they will have lost some properties. Remember that vegetables, fresh or frozen, are essential in a healthy and balanced diet, and will help you strengthen your defenses and prevent diseases and health problems of all kinds.