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5 Foods to Buy Frozen

Charmie Stryker
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Freshly picked fruits and vegetables are most abundant in nutritional benefits when consumed right after harvest at the height of their season. A study by IFR Extra suggests that produce can lose almost half of its essential nutrients quickly after being harvested during the journey from farm to table. Depending on your grocery store, this period can take about two weeks or longer, cutting down your produce’s nutritional value.

How do we take advantage of the freshest, tastiest fruit and vegetables? By shopping local and–believe it or not–buying frozen. When you shop from local farms, you cut down the time between farm to table enjoying your produce at it’s best. Why frozen? From a nutritional standpoint, buying frozen produce can be just as healthy if not healthier than many of the fruits and veggies found on most grocery store shelves. Frozen vegetables are often picked at the peak of their season and flash frozen to prevent nutritional loss and to preserve their flavor.

Below are our “Yogi Approved” top picks for frozen foods:

Spinach:

Popeye was really onto something with his spinach! Spinach is known for being a super food, because it is rich vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. These nutrients start to diminish as soon as it is picked. A study done by the University of California has shown that spinach stored in room temperature lost 100% of its absorbic acid in less than four days! One cup of frozen spinach has more than four times the amount of nutrients, such as fiber, folate, iron and calcium, than a cup of fresh spinach.

Blueberries:

These little blue powerhouses are packed with anti-oxidants which strengthen the immune system, neutralize free radicals and have been linked to preventing infections and diseases. New research from South Dakota State University has found that frozen blueberries preserve and activate more disease-fighting antioxidants compared to non-frozen blueberries. These antioxidants come from compounds called anthocyanins. The process of freezing blueberries allow the ice crystals to break down this compound’s structure, allowing anthocycanins to be more accessible to our bodies.

Broccoli:

Green and mighty, broccoli reigns high on the nutritional scale. It’s high in fiber, vitamin C and has potassium, B6 and vitamin A, which all work together to aid in digestion and heart health while boosting our immunity. Independent studies from Leatherhead Food Research and University of Chester have shown that Broccoli flash frozen had higher levels of Vitamin C, lutein and four times more beta-carotene compared to the broccoli fresh off the grocery store shelves.

Carrots:

These vibrant roots are known for being rich in beta-carotene which is great for our vision as well as it’s nutritional value in heart healthy antioxidants. According to studies done by Leatherhead Food Research and University of Chester, frozen carrots ranked among the highest in Vitamin C and polyphenols and had three times the lutein and double the amount of beta-carotene.

Cherries:

These lush red beauties are rich in antioxidants and been linked to aid in insomnia, joint pain and belly fat! A study by UC Davis shows that cherries lose about 25% of their polyphenols after three months. But don’t wait too long consume–the number doubles to losing 50% of its polyphenols after 6 months.

FROZEN-foods

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Charmie Stryker

A wanderlust at heart, Charmie started her yoga teaching path during her travels through India. Her practice has been nicknamed as “shakti sway”. “Shakti”, meaning divine energy, and movement and “Sway” because of her love for flow, or the fluidity of movements. Currently she is pursuing her bliss of yoga, travel and design blurring the lines between work and play.

shaktisway.com

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