Why fresh is best?
Fresh food is always a more tasty and nutritious option. However there re time when frozen and tinned foods can be a good, Healthy choice if you know for a look.
Nothing beats the taste truly fresh produce, especially when the vegetable, fruits, and
any other food item comes straight to the garden or farmers field with cold air breeze,
The greenery leaves a great impact is you get them all the vegetables or anything from the
garden. When it is not fresh, it is out of session has been stored, or has high food miles. Are you guilty of buying loads of fruits and vegetables from the shops only to fill the
refrigerator? These fruits are many weeks doing rest in the refrigerator and we are
busy in our daily routine and we are don’t have time to eat this fresh foot to eat. I also
belong to this category of people who do the same as I write the above.
Does Frozen food really deserve the bad reputations as we discuss? This “Question is Raised” In every mind which has sense.
Now to talk on this topic in a very calm manner and I hope you are going to bore in these
lovely topics. If you consider your produce food take daily, which you browse from the
market, I thing you will live a more healthy life. It is my opinion you may disagree with this,
we take a look at the fresh, tinned and frozen food and which produce is best in which situation.
Let be clear right in the beginning:
Produce eaten soon after picking and not transported long distances is clearly the best.
But “the question is comes to the mind what about the fresh food’?
Since it can take days, weeks or months to reach the supermarket shelves during handling
and transport. Most “fresh” fruits and vegetables are picked before they are ripe to allow
them time to ripen and develop their nutrients. during transportation. However, during
transportation, produce is usually stored in a controlled atmosphere, speed-ripened artificially and treated with chemicals to prevent the food spoiling. As a result of this
process, produce is usually less nutritious than naturally ripened fruit and vegetables.
Seasonality is also a key factor since most fruits and vegetables are not available year-round in certain parts of the world. You would definitely know this if you have ever tried
to grow your own tomatoes. Fresh tomatoes are only available in Australia for a limited
season, which makes tinned tomatoes a better alternative in offseason periods. So when
buying produce at your local market, the first step to ensuring freshness is making sure it
is in season. The amount of time food is stored also needs to be taken into account. It is estimated that fresh produce can lose half of its phytonutrients and vitamins during
storage or cooking. Buying fresh fruit and vegetables and letting them sit in your fridge
for several days means they are losing essential nutrients. Fresh produce is best consumed straight away, so it’s recommended to buy produce as close to the day that you
will consume it as possible, to not only maximize your nutrition but minimize food waste.
What are the facts of frozen food?
Produce has got a bad rap over the years, due to highly processed frozen pizza, pies and chips. But it’s about time we changed our thinking about this. As far as fruit and
vegetables are concerned, most of them have been snap-frozen (frozen at –18°C in just minutes) right when they are harvested at their peak. This means that if the food is frozen
soon after picking, most of the vitamins, mineral content and dietary fibre are locked in
with only minimal processing. Unless you have a market garden and can access genuinely
fresh peas, frozen peas are definitely the way to go since their sugar turns to starch as
soon as they are picked. In just 24 hours, this may cause peas to be grainy and lose their
natural sweetness and freshness. The added convenience of frozen produce allows people to consume a range of fruit and vegetables that is out of season, allowing people
to add variety to their diet. Frozen food also has the added convenience of being able to be stored for months, although that is not without limits. Frozen vegetables should be
consumed within eight months of purchase and frozen fruits should be used within 12 months of purchase (four to six months for citrus fruits). So it’s a good idea to make
friends with your freezer when it comes to outof-season produce: just avoid the heavily processed frozen stuff. On the downside, frozen vegetables are usually blanched (briefly
submerged into boiling water) before they are frozen to kill bacteria, which means water-soluble vitamins such as vitamins C and B can be affected. Preservatives can also be added
How to eat well?
Preparation is also key, regardless of whether the produce is fresh, frozen or tinned. How you cook fruit and vegetables can also have a large effect on their nutrient content, even
if they are super fresh. Try to avoid cooking vegetables in boiling water for long periods since essential vitamins and minerals tend to leach out into the water. Lightly steam them
instead to maximise their nutrients. Fresh produce, recently picked, is always the best option for your food. However, in some instances, frozen and tinned produce, when used
correctly, can be nutritious options. Buying a mix of fresh, frozen and tinned produce for your diet provides variety and is convenient and more affordable. It’s true, nothing beats
a fresh vegie out of the garden but if you can’t grow your own or purchase foods with low food miles, it’s good to consider frozen and tinned alternatives. Just make sure you check
the labels and watch the sodium, added sugar and preservative content. Lisa Holmen is a food and travel writer and photographer. Her aim is to “eat the world” one inch at a time
and explore as many different cuisines and cultures as possible.
Plant-basedChickpea & ButterBeanTagine Recipe / Jacqueline Alwill
Hands down some of the easiest yet wow-factor dishes are those that land in a slow cooker. The slow, low nature of the cooking process allows more of the flavour to be released and to combine with the complementary ingredients of the dish. I’m on a mission this winter to create more plant-based slow-cooked dishes and I think this tagine will win hearts and tummies over.
LemonChicken Recipe / Lisa Guy:
This nutritious dish contains plenty of protein to keep you satisfied and your blood sugar levels stable. Chicken is a great source of tryptophan, an amino acid needed to make melatonin, which is an important neurotransmitter that helps us sleep and acts as an antioxidant in the body. Chicken also provides a good dose of immune-boosting zinc and vitamin B12 to support healthy brain and nerve function: