Frozen vs Fresh Veggies & How to Cook Them

October 20, 2011

We already know veggies are good for us. First, vegetables are packed with fiber, which helps us stay regular and shuttle cholesterol out of our system. Secondly, veggies offer an array of essential vitamins and minerals; sweet potatoes have potassium, necessary for electrolyte balance while beets are rich in antioxidants, hence their purple color. Thirdly, eating vegetables is associated with decreased risk for chronic diseases. For example, increased intake of cruciferous veggies, like brussels sprouts and cauliflower, may be inversely related to the risk for lung cancer (Lam, et al 2009).

Ok, so what about frozen veggies- are they better than fresh? Ask Michael Pollan, author of the popular Omnivore’s Dilemma, and he’ll tell you that: “Frozen vegetables and fruits are a terrific and economical option when fresh is unavailable or too expensive. The nutritional quality is just as good — and sometimes even better, because the produce is often picked and frozen at its peak of quality.” (Pollan, 2011)

Eating veggies in college is hard. Those of us who live on campus only have a microwave or access to campus eateries. Sometimes, we don’t have options we enjoy, or we get tired of the offerings on campus. That is why learning to cook veggies in the microwave is a great idea. If you get one trip to the grocery store each month, you can stock up on some frozen veggies. Steam, and then enjoy with hummus or white bean dip for a snack. And, if you have a kitchen in an off-campus apartment, you still may not have the time to steam veggies on the stove or have adequate pots and pans. By learning the microwave method for steaming, you can save time, money, and lock in the nutrients available from the veggies.

Check out the video below to learn more!

teamedveggies

By: Kate Sweeney

Sources:

Lam, T.K., Gallachio, L., Lindsley, K., Sheils, M., Hammond, E., Tao, X., Chen, L., Robinson, K., Caulfield, L., Herman, J., Guallar, E., and Alberg, A. 2009. Cruciferous Vegetable Consumption and Lung Cancer Risk: A Systematic Review. 2009. Cancer Epidemiol Biomarkers Prev. 18; 184

Pollan, Michael. Oct 2, 2011. The Food and Drink Issue: Mysteries Solved, Riddles Explained and Readers’ Questions Answered. New York Times. New York, NY.

Entry Filed under: Cooking,Nutrition. .



3 Comments

  • 1.    Winnie  |  October 21st, 2011 at 4:43 am

    I agree that frozen veggies are good to fall back upon when stuck in a dorm, but I have to say I’m all up for getting the fresh stuff whenever possible. Nutrient-wise they might not differ that much but taste-wise, I have to say that it’s another story!

    Great video once again Kate! Just a suggestion: perhaps position the camera on the stable surface next time just to eliminate the wobbly-ness =)

  • 2.    Kate @ Balance Your Life  |  October 22nd, 2011 at 9:24 pm

    Thanks for your comments and suggestions :)

  • 3.    Healthy Jumbos « Ju&hellip  |  October 28th, 2011 at 3:24 pm

    [...] lifestyles, has got you covered! In their blog, they detail the benefits of frozen veggies and even teach us the easiest way to cook [...]


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