Contrary to popular belief, frozen products are sometimes better than fresh ones.
“The cold slows down the process of degradation of minerals and vitamins in fruits and vegetables.
It does not deconstruct the composition in any way, so you can keep them in your freezer for a year,” explained nutritionists Corinne Chicheportiche-Ayacahe and Déborah Ohana in our previous article on the nutritional quality of frozen fruits and vegetables.
Good news for the laziest among us, who nevertheless want to eat healthy every day.
Here is the list of 6 foods to always have in your freezer.
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Also read Frozen or canned: which vegetables to choose?
Red fruits
Raspberries, strawberries, blueberries, blackberries… Red fruits are very popular for their tangy and slightly sweet taste.
Only in season during the summer, it is best to buy frozen to enhance your smoothies, make coulis and add a fruity touch to Greek yogurts.
Green beans
To ensure a healthy daily diet, opting for frozen green vegetables is ideal.
Indeed, fruits and vegetables begin to lose their nutritional quality as soon as they are harvested, thus, “by keeping them for several days in your refrigerator, you can lose up to 40% of their qualities,” warned the nutritionist doctor. Corinne Chicheportiche-Ayacahe.
Therefore, we opt for frozen green beans to simmer vitamin-packed soups and stir-fries.
Our best recipes to enhance green beans
In images, in pictures
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See the slideshow26 photos
Peas
It goes the same with peas.
A spring vegetable par excellence, we benefit from its antioxidant qualities and its richness in dietary fiber by tasting them as a side dish or even slipping them into a risotto.
Edamame beans
Very popular in Japan, edamame beans or soy beans are appreciated for their crunchiness and slight nutty taste.
Although they are experiencing growing success in France, it is difficult to find them on the shelves of our supermarkets.
We therefore prefer frozen beans.
Cauliflower and broccoli florets
To ensure that there is no waste, we prefer small florets of frozen cauliflower or broccoli, ready to use.
A practical alternative, to enhance soups, salads and pan-fried dishes.
Spinach
We've all been faced with it: fresh spinach you've barely bought, only to find it wilted two days later before you've even had the chance to enjoy it.
To avoid making any waste, we prefer their frozen version.