DR. NANCY SNYDERMAN: Hello, I’m Dr. Nancy Snyderman with this week’s Healthful Hint.
Good news for cooks who are short on time but long on health concerns. The government now says that some frozen fruits and vegetables can be as nutritious – even more nutritious – than fresh produce. But it’s more complicated than just throwing a box of cheese covered cauliflower into your shopping cart.
When frozen food is allowed to freeze and re-thaw, it loses many vitamins. So the next time you’re in the supermarket, check those packages for signs of thawing. Vegetables like peas or corn should feel loose or break apart easily in the bag – not feel like a solid chunk of ice. And boxes of spinach and other greens should have their weight evenly distributed, not all lumped to one side.
Another tip – think plain. Those fancy sauces not only add to your grocery bill, they can add a lot of fat and sodium to an otherwise healthy serving of veggies. Once you’ve made your choices, don’t waste any time getting them home and into your freezer. If you set the temperature at zero, they should stay fresh for up to six months.
With Healthful Hints, I’m Dr. Nancy Snyderman.
