Daily Dose of Coach #315: The Case for Frozen Fruits and Veggies

In a perfect world, we'd either be able to grow our fruits and vegetables or stock up at our weekly farmer's market.

But, for the most part, that's not reality.

Fresh produce in the grocery store, though chemically sprayed to help it last longer and keep the bugs away, is the best most of us do.

But what about frozen fruits and veggies? Do you get the same nutrient value by trucking over to the frozen food section and tossing in frozen bags of broccoli and blueberries into your cart?

The answer is probably not, but it's never a wrong choice.

Here are a few things to know about our frozen friends.

They are both usually picked at their peak ripeness; this is when they hold their greatest nutritional content.

Research shows that the blanching process of vegetables (boiling in water for a few minutes) increases the loss of water-soluble vitamins such and B and C. This can decrease vitamin C from 10-90%.

Fruits do not go through this blanching process.

Though frozen, fruits and vegetables still have the same fiber content and more than likely their antioxidant capabilities.

Bottom line is this. Though fresh produce is the best choice, don't shy away from stocking up on frozen fruits and vegetables. It's a convenient way to get your required portions of fruits and vegetables throughout the day. I've also found they come in handy as a great ice pack when someone nails their head, elbow or knee while running through the house.