I can’t even count the number of times we have bought fresh vegetables with the intent to use them for dinner within the next couple of days. Usually it ends with us trying to figure out if said vegetables were still good enough to use to cook with a week or so later. Sometimes they just aren’t which means we wasted money and food, two things that I do not like to do.
So we often will buy frozen veggies instead but it always felt like we were compromising something by doing so.
But it turns out that we weren’t.
Did you know that frozen vegetables have as much, if not more, nutritional value than fresh?
The University of California, Davis, in partnership with the Frozen Food Foundation recently conducted a study and what they discovered was super interesting and makes me feel so much better about serving frozen vegetables to my family.
The study revealed that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts.
The University of California-Davis (UC Davis), in partnership with the Frozen Food Foundation, conducted an in-depth study to evaluate the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables:
- The study analyzed vitamins B2 (riboflavin), C and E, and B-carotene (a precursor to vitamin A); the minerals calcium, magnesium, zinc, copper and iron; dietary fiber; and total phenolics (health-promoting plant compounds).
- Results reveal that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts.
This makes me so happy! Frozen vegetables not only keep us from wasting food and money on vegetables that go bad, they are so convenient and actually save money as well. It’s very reassuring to know that frozen veggies are not a compromise, that they actually are just as nutritionally dense as the fresh version!
The same is true of fruit as well!
Some interesting things to note:
- Since they are picked and frozen at their peak ripeness, the nutrition is locked in – freezing is like a pause button for fruits and vegetables!
- Nearly 90% of Americans do not get enough vegetables in their diets.
- Nearly 80% of Americans do not get enough fruit in their diets.
- The nutrients found in fruits and vegetables may help combat chronic disease.
On top of all that, frozen vegetables are delicious! I shouldn’t admit it but after making the Sauteed Asian Green Beans with Honey & Garlic Sauce recipe below, I ate the entire bag of green beans myself. A 12oz. bag of frozen green beans. They were SO GOOD!
Sauteed Asian Green Beans with Honey & Garlic SaucePrint Rate
- In a large skillet, heat coconut oil and add in frozen green beans and salt.
- Saute green beans until until tender and browned, around 8 minutes give or take.
- In the meantime, in a small bowl, stir honey, coconut aminos (or soy sauce) and water and set aside.
- When the beans are browned, reduce heat to low and add in garlic. Stir constantly until garlic is fragrant - around 20 seconds.
- Pour in honey sauce and stir constantly for 30 seconds allowing the honey to form a glaze on the beans.
- Remove from heat and stir in slivered almonds.
- Serve and enjoy.
I really did eat the whole bag. At once. In one sitting.
For more information about frozen fruits and veggies make sure to follow the Frozen Food Foundation on their social channels: