Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Thursday, December 26, 2013

Frozen Fruit and Vegetables-A Healthy Option to Fresh Produce

Frozen Fruits and Vegetables – A Healthy Option to Fresh Produce

With nearly 30 inches of snow on the ground in Northeast Wisconsin in December, it looks like we are in store for a long winter. This time of year, fresh produce can be somewhat limited in availability and flavor at supermarkets for those trying to eat nutritiously. The good news is that fruit and vegetable shopping does not have to be limited to what’s fresh and in season or affected by high prices of fresh produce not in season.

Often frozen vegetables and fruits are processed close to the point of harvesting and unless thawed and refrozen prior to sale, have the same level of nutrients as fresh and more due to quick processing.
Fresh fruits and vegetables more so than frozen or canned can vary in quality depending on when they were picked relative to availability for purchased, conditions in which they were stored and transported and conditions related to how they are displayed.

Nutrition loss is more of a concern for delicate fresh produce. Produce with a protective peel like oranges, apples and potatoes are more likely to stay nutritionally intact longer.

To increase your consumption of fruits, keep frozen berries on hand to top oatmeal, cereal, yogurt, or ice cream. Berries are a great addition to smoothies. Frozen fruit can become the base for a fruit crisp. Add frozen fruit to quick bread and muffin recipes.

Frozen vegetables can be added to stir-fry, casseroles, soups, and as a topping for baked potatoes.

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