It only takes a few days in a cagette for a vegetable to lose its interest. Between transport, cold rooms, stalls, then waiting in our fridges, so -called “fresh” vegetables often arrive at the plate emptied of a good part of their vitamins. And when they come from afar, it’s even worse.
Beans, carrots, peas … the big unexpected winners
Among the most surprising revelations of this analysis: frozen green beans contain more vitamin C (12.8 mg) than costs (2.4 mg). Same thing for vitamin B9. The only measured loss slightly concerns the fibers.
The carrot is also doing very well, displaying more fibers and vitamin A than its fresh version. As for peas, they concentrate more vitamin C and B9 … with in return a slight decrease in fibers and proteins. The gap remains minimal but revealing: what we sometimes thought less good is often more nutritious.
“All frozen vegetables have a real benefit”
For Pauline Pied, dietician-nutritionist, the choice is quickly made: “It is better to choose frozen leeks rather than those who have been lying on the stalls of supermarkets for a week and that everyone has touched”.
It specifies that frozen vegetables are washed and packaged just after harvest, which allows you to keep as many fibers, vitamins and minerals as possible. “In general, all the vegetables that can be found frozen offer significant nutritional benefits,” she said.
Add to this that they are often frozen in the middle of season, available all year round, and ready to use. They slow down the natural ripening of vegetables, limit waste, and make it possible to compose balanced dishes in a few minutes. In short, a healthy ally … and saving time.
