3 myths about the frozen vegetables

FIRST MYTH. Frozen vegetables haven’t as many nutrients as fresh vegetables.

TRUE. Common sense might lead us to believe that fresh fruits and vegetables would be far more nutritious than their frozen counterparts. Although this is generally accepted, did you know that fresh produce is picked, boxed, often transported over long distances and then left to sit on store shelves for up to several weeks? The time lapse between picking fresh produce and purchasing them at a store can often cause them to lose some of their nutritional value as they are exposed to light and air. Both taste and texture may also be diminished.

TM “Darus” makes a comparison:

Quantity of vitamin C (mg/100 g)

Freshly picked peas – 22.1

Fresh peas (after 2 days) – 14.1

Deep-frozen peas – 20.2

Freshly picked beans – 16.4

Fresh beans (after 2 days) – 7.9

Deep-frozen beans – 14.3

According to scientific research, frozen vegetables turned to be even more useful than fresh. Content of vitamins in frozen mushrooms, sweet pepper, peas, corn and carrots proved to be much higher than that of fresh vegetables imported from Italy, Spain, Turkey and Israel. In addition, fresh vegetables have higher level of lead, cadmium and pesticides than frozen.

Vitamin C content is an indicator of quality of fruits and vegetables. It is easily destroyed in the sun, heat and water. It turned out that its content in frozen vegetables is no less, than in the freshest produce and much higher than that of imported vegetables. Vitamin content in good frozen vegetables is higher than in fresh, stored in a refrigerator. If choosing between fresh and frozen fruits and vegetables, follow this rule: use seasonal fruits and vegetables, and in off-season it is better to use frozen than fresh, but kept long. The latest virtually have no vitamins. Before getting to the freezer, “Darus” frozen fruits and vegetables are first picked, they are quickly blanched (cooked for a short time in boiling water or steamed) and immediately frozen and packaged, generally when nutrient levels are at their highest. So, “Darus” frozen fruits and vegetables are processed at their peak, in terms of freshness, and nutrition. This means that the vitamins and nutrients are preserved until the next time the package is opened. 

SECOND MYTH. It is necessary to add preservatives be able to keep fresh vegetables for as long as possible.

TRUE. Fresh vegetables contain no preservatives: blanching destroys certain harmful enzymes, stopping vegetables from developing further, and ‘freezing’ them, as it were, in their current state. This means there is also no decay.

THIRD MYTH. Coloring agents are added to carrots and peas to give them their lovely green or orange.

TRUE. Blanching fixes the natural color of the vegetable and makes it more intense. The deep green color of garden peas or the orange of carrots is not produced with coloring agents. The color comes from the natural pigments in these vegetables coming to the surface.

Fruit and vegetable facts
Can nutrients in fruits and vegetables be lost during freezing?