Which type of cold vegetables is more nutritious than fresh vegetables? Experts reveal one thing

Fresh vegetables or ice vegetables immediately compare nutrition? Many people think it is the former, but research points out that the amount of vitamins and minerals contained in the two is actually similar. Nutritionist Dr. Stephanie Brown pointed out that buying fresh or cold vegetables depends on cost, convenience, personal preferences and other levels, but the main goal is to increase vegetable intake. According to the website report on the

"verywell health" , the proportion of Americans who eat enough vegetables is only one-tenth, so most nutritionists recommend eating more fruits and vegetables.

The fruit and vegetable supermarket is full of nutritious peas, cauliflower, corn and red beans. These convenient and easy-to-get pre-purchased vegetables have a longer shelf life and are generally cheaper than fresh fruits and vegetables.

Nutritionist Michael Laguros pointed out that fresh and cold fruit and vegetables generally have similar nutritional conditions, and they will focus on the best fruit and vegetables for consumers, such as cost, ease of access, and personal preferences. The main goal is to increase the overall food intake of vegetables.

Currently, the cold-fried vegetables available in supermarkets are picked, boiled, washed and chilled at the most mature time, so the nutritional characteristics are retained. Carolyn Slupsky, a professor of nutrition and food science at the University of California, said that basically most cold vegetables are cooked and washed, either soaked in boiling water or steamed to prevent enzymes from ripening vegetables and reducing the quality of vegetables.

Cold vegetables are delivered to the supermarket after being processed. Some people may mind "processed food", so they are curious whether to avoid cold vegetables. But Dr. Sara Elnakib said he could understand the advice of avoiding processed food, but unless it is completely raw, every food we eat "has to be processed".

Cold vegetables are different from other foods that have a lot of processing. They have the lowest processing volume, just to remove inedible parts and extend the shelf life. Such processing volume will not severely change the original product and will not cause negative health effects.

Responsible editor: Gu Zihuan