Is Frozen Best???

10 Healthiest Fruit & Veg      

When it comes to Fruit & Vegetables fresh is best…. Freshly picked from the ground

or from a tree, but this is not possible or practical for everyday life.

This is where the supermarkets come in…. but then the big question is, is frozen best?

 

 

Fresh or frozen? fresh produce is seemingly the safer bet, but don’t ice out frozen
fruits and vegetables just yet.

Studies have shown that produce can lose up to 45% of its essential nutrients
during the journey from farm to table—a period that can last as long as 16 days.
These berries, melons, tomatoes, and greens can be exposed to pesticides, extreme heat,
and light during transport, further compromising their freshness and nutritional value.

By contrast, most frozen fruits and vegetables are promptly blanched, boiled,
or steamed, and then frozen within hours of being picked, a process that helps
lock in both fresh taste and nutritional value. Frozen produce is also available year-round,
and in most cases is cheaper than fresh. It’s high time, then, to stock your freezer with
these under-appreciated nutritional powerhouses.

1. Corn                                                                                                                                                                                                              

Corn  is packed with fiber, antioxidants, and B vitamins. It’s also a great source of carotenoids
like lutein, which protect your eyes from macular degeneration—one of the leading causes of
blindness in adults. You can add corn kernels to your salad, soup, or black bean salsa, or sauté
them with finely hopped jalapeño, cilantro, and a sprinkle of cotija cheese for Mexican esquites
that’s “toasted corn” to you, Gringo). Or enjoy the whole ear—just skip the butter.

2. Broccoli                                                                                                                                                                                                            

Steamed broccoli  can help lower cholesterol and detoxifies the body. It’s also a good source
of fiber to aid in digestion, kaempferol to fight inflammation, and vitamins K and A to ward off
vitamin D deficiency. Toss some florets with whole-wheat pasta or orzo; use them in morning
omelets; or stir-fry with thinly sliced sirloin, finely chopped garlic, and low-sodium soy sauce
for a quick weeknight dinner.

3. Green Beans                                                                                                                                                                                                    

Rich in eye-protecting phytonutrients, green beans also help your bones stay strong,
thanks to their high concentration of silicon. Use them in a classic Niçoise salad made with
omega-3-packed tuna and potatoes, or sauté them with sliced garlic, cherry tomatoes,
and red pepper flakes for a spicy low-cal side.

4. Cauliflower                                                                                                                                                                                                          

This cruciferous veggie helps reduce the risk of cancer, particularly prostate, bladder,
and colon cancers. Chop in the food processor, then microwave in a covered dish for
an alternative to rice; or purée with fennel seeds to make a dip or soup.

5.  Brussels Sprouts                                                                                                                                                                                          

Brussels sprouts help lower cholesterol and protect your DNA, plus they have anti-cancer benefits.
For an easy prep option, just throw them on a sheet pan with a little olive oil and chopped garlic,
then roast at 400° for 35–40 minutes.

6. Spinach                                                                                                                                                                                                              

Packed with cancer-reducing antioxidants and anti-inflammatories, spinach is also a rich source of iron.
You can add chopped spinach to lasagna, scrambled eggs, cottage cheese, or any sauce or soup to add
flavor and nutrients.

7. Carrots                                                                                                                                                                                                                  

Carrots are rich in beta-carotene—a form of vitamin A that’s great for your vision—as well as heart-healthy
antioxidants. You can throw frozen carrots (right out of the bag) into stews and soups. If you prefer
them tender, do it early in the cooking process; for more crunch, add them near the end.

8. Blueberries                                                                                                                                                                                                     

A cup of blueberries has just 71 calories but packs six grams of fiber, and it’s hard to believe just how
much cancer-fighting power is jammed into such a small superfruit. Keep them on hand to boost the
flavor and nutrients in your protein shakes, or add frozen blueberries to hot oatmeal.

9. Peaches                                                                                                                                                                                                                 

These fruits are high in calcium, potassium, B vitamins, and antioxidants. Add some peaches to cottage
cheese for a high-protein, low-carb post-workout snack, or whip up a simple—but healthy—dessert.
Just bake one with cinnamon and a touch of agave, then top with low-fat frozen yogurt. Done and done.

10. Cherries                                                                                                                                                                                                            

Research links cherries’ red color—provided by the fruit’s powerful anthocyanins—to a reduction
in inflammation, total cholesterol, and belly fat. To work frozen cherries into your diet, just defrost
a cup and put them on top of plain Greek yogurt.

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