Fresh or frozen vegetables?


Fresh or frozen vegetables?

Whenever possible, choose fresh vegetables to frozen. Of course we mean genuinely fresh vegetables, those which have been collected recently from the garden and, if possible, biological.

If vegetables are a bit old, they may have lost many of its components and, in this case, frozen vegetables may even surpass the quality of fresh vegetables.

We must not forget that fresh vegetables should be washed and stored properly at home. In this case, the frozen vegetables have more advantages, since they are already previously washed and are easier to maintain.

Can frozen vegetables meet or exceed the nutritional values of fresh ones?

Frozen vegetables have lower nutritional value than fresh, but are more practical, affordable and easier to maintain.

The following table shows a comparison between the tender fresh peas and frozen tender peas. It can be seen that, in most of the components fresh peas outweigh the frozen fresh.

The content of vitamin C is more than twice in fresh than in frozen. Its potassium content is also much higher, as it is its phosphorus content. As for minerals, fresh exceed all except iron and sodium.

Unfortunately, the sodium level in the latter is very high. Considering that your potassium level is lower, we can say that fresh peas are more diuretic than frozen ones and more desirable to people who want a low sodium diet

Tender fresh peas are a bit more energetic than frozen ones, since the latter contain more water. The former also have more fiber.

Frozen peas have more vitamin A and pyridoxine.

Nutritional values of green peas per 100 gr.
Raw frozen tender peas Fresh tender peas
Water 79, 93 gr. 78, 86 gr.
Calories 77 Kcal 81 Kcal
Fat 0, 37 gr. 0,40 gr.
Proteins 5,2 gr. 5,42 gr.
Carbohydrates 13, 70 gr. 14, 46 gr.
Fiber 4,7 gr. 5,1 gr.
Potassium 149 mg 244 mg
Phosphorus 80 mg 108 mg
Iron 1,53 mg 1,47 mg
Sodium 112 mg 5 mg
Manganese 0,338 mg 0, 410 mg
Magnesium 25 mg 33 mg
Calcium 22 mg 25 mg
Zinc 0,81 mg 1,24 mg
Copper 0,122 mcg 0, 176 mcg
Selenium 1,7 mcg 1,8 mcg
Vitamin C 18,0 mg 40 mg
Vitamin A 727 UI 640 UI
Vitamin B1 (Thiamin) 0, 258 mg. 0, 266 mg
Vitamin B2 (Riboflavin) 0, 100 mg 0, 132 mg
Niacin (Vitamin B3) 1,707 mg 2, 090 mg
Pantothenic acid (Vitamin B5) 0, 136 mg 0, 104 mg
Pyridoxine (Vitamin B6) 0, 122 mg 0, 169 mg
Vitamin B9 (Folic acid- folate) 53 mg 65 mg
Vitamin E 0, 170 mg 0, 390 mg

Related information:

How to preserve frozen vegetables at home

punto rojo More information about vegetables in the listing above

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This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.