Not only are frozen vegetables often richer in vitamins than fresh ones, they are also economical. A gastroenterologist explains which vegetables you should always have in your freezer in the fall.
“Frozen vegetables are as nutritious as fresh ones. And sometimes, they are even richer in vitamins and minerals. Cold is in fact a process that slows down the destruction of these nutrients,” explains nutritionist Catherine Serfaty-Lacrosnière.
An opinion shared by gastroenterologist Will Bulsiewicz (known as theguthealthmd on social networks), who explains what his three favorite vegetables are in fall, and why he always keeps them in his freezer.
#1 Broccoli
Star vegetable in the anti-cancer diet, (like all cruciferous vegetables, broccoli prevents certain cancers such as lung, ovarian, kidney and even breast cancer) rich in vitamin C, vitamin B9 and provitamin A, broccoli takes also care for our joints by stopping the inflammatory phenomenon.
“Broccoli is really great because it’s high in fiber and packed with cancer-fighting nutrients.” underlines the gastroenterologist. Want to do yourself some good? Here are 12 easy recipes with broccoli.
#2 Okra
Called “okra” in the United States (a vegetable very common in Louisiana), okra is characterized by its gelatinous texture, rich in mucilages, soluble fibers that the gastroenterologist can only appreciate since these prebiotics are excellent for the good health of our microbiota.
Want to try? Here are 9 recipes to introduce your palate to the taste of okra.
#3 Root vegetables
“They are the stars of food in the blue zones” says the gastroenterologist. The “blue zones” are the places on the globe where there are the most centenarians and elderly people in good health. “65% of the diet in these areas is made up of root vegetables, vegetables and whole grains,” adds Will Bulsiewicz.
In the frozen food section, you have the choice: carrots, turnips, parsnips, salsify… or mixes that will help you stock up on vitamins all fall.