It’s never easy to eat a healthy hedgehog. A diet rich in vegetables helps provide the body with essential vitamins and minerals. It may be difficult because vegetables are expensive, it’s out of season, or it’s too crowded in the refrigerator. To combat this, many experts recommend vikorystvovat frozen vegetables, which can remove more of the living substances than the fresh ones. Recently, stinks have arisen, like vegetables are better than frozen ones. So, you sensed it correctly.
ContentWhy should you eat frozen vegetables? Which vegetables are best cooked frozen: broccoliOption 2: spinachWhich vegetables are better cooked frozen: peasOption 4: bell peppersWhich vegetables are better cooked frozen: cauliflower Option 6: mixed vegetables
WomanEL will mix up most of them for you, as well as the sun Let me tell you why you shouldn’t be afraid of frozen vegetables.
Why should you wash frozen vegetables?
According to nutritionist Cassandra Burke, after harvesting vegetables, stinks begin to be used throughout life. Frozen vegetable scraps are frozen until they are completely dry, which allows the vitamins and minerals to be preserved in the best possible way, thereby speeding up the process of dehydration of living vegetables. Vegetables can also be processed, stored and transported. And this means that by that time, if the stench is dissipated from the grocery store or into the home kitchen, the presence of living substances may already be affected.
An additional bonus to the life-rich nature of frozen vegetables is that they are a great way to do budget shopping; frozen vegetable scraps are often cheaper, especially if you buy vegetables out of season. Burke also points out that frozen vegetables have a much greater preservation potential, and therefore, they don’t stick as quickly as their fresh counterparts. These pre-packaged vegetables are already cleaned and prepared, so they can be easily prepared simply from the freezer.
Dietitian and sports medicine expert Dr. Peter Brueckner is often asked about frozen foods and how we can incorporate them into our diet. Although many vegetables can be a positive addition to your freezer, Dr. Brückner says that some vegetables are easier to freeze than others.
Which vegetables are best frozen: broccoli
Broccoli is rich in vitamins C and K, as well as cellulose, according to Dr. Brückner. Frozen broccoli retains its crispness and bright green color better. This can be served as a side dish or as an addition to buttered meat.
Option 2 : spinach
Frozen spinach adds moisture and vitamins. Frozen spinach can be stir-fried into smoothies, soups or pastas – this is an easy way to add extra juice to any herb.
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What vegetables are best frozen: peas
This is a sweet taste and a bright green bean sprout – a miracle of whiteness. Frozen peas are easy to cook and easy to prepare.
Option 4: bell pepper
Tsi Bright vegetables are especially rich in vitamins A and C, says Dr. Brückner. The frozen fragments do not affect their crunchy texture, they can be added to salads or cooked into our own kind.
Vegetables are better when eaten frozen: tsvetna cabbage
Cauliflower is a wonderful source of cellulose, and it cooks well frozen. This vegetable can also be used as a low-carbohydrate replacement for rice, according to Dr. Brückner.
Option 6: mixed vegetables
In the freezer you can often find mixed bags of Vegetables are a quick way to include a bunch of live vegetables in one meal. “Browse different colors to get a wider range of vitamins,” says Dr. Brückner.
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