She said this is especially true for perishable or hard-to-find foods, as frozen versions are more convenient in terms of shelf life and accessibility.
According to Lambert, the following foods may be healthier when frozen:
Meat
Lambert notes that fresh meat loses nutrients over time and can contain additives and preservatives intended to keep it edible longer.
You can avoid losing nutrients and flavor by choosing beef and chicken from the frozen foods section of the store, as “freezing or buying meat frozen helps retain nutrients and flavor.”
Fish
Similarly, freezing fish preserves heart-healthy fatty acids, such as omega-3s. “A recent study found that most of the omega-3s in fish remain nutritionally available even after three months of freezing,” explains Lambert.
Broccoli
Broccoli gets a big nutrient boost from freezing, says Lambert. “Putting it in the freezer soon after harvest helps lock in essential vitamins and antioxidants, preserving them longer.”
Compared to fresh broccoli, frozen broccoli often contains more riboflavin (vitamin B2), which is crucial for digestive health and brain function.
soybean
Lambert points out that it’s best to buy soybeans frozen, saying, “Soybeans are more beneficial when you buy them frozen.” She explains that it gives consumers greater benefits to their bodies and minds, as the isoflavones in soybeans and soy products can boost attention and processing speed in school-age children.
Spinach
Spinach contains significant levels of vitamins K and C, calcium, and folic acid, the latter of which supports cell division and helps prevent birth defects during pregnancy.
However, fresh spinach has a remarkably short shelf life. In addition to wilting, the vital nutrients in the green material are depleted after a few days.
According to Lambert, “Buying them frozen keeps the vitamin C and folic acid intact longer, and maintains their nutritional value for several months.”
sweet corn
When sweet corn is frozen, it is at its peak flavor and nutritional value.
“Frozen corn has more vitamin C than fresh corn, and fresh sweet corn loses up to 50% of its sugar content within 12 hours of being picked, making freezing a much tastier option,” Lambert explains.
Source: New York Post
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2024-09-21 16:10:18
