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Frozen Veggies

Frozen Veggies

 

As winter approaches, fresh produce is limited—or expensive—in much of the country, which forces many of us to turn to canned or frozen options. While canned vegetables tend to lose a lot of nutrients during the preservation process (notable exceptions include tomatoes and pumpkin), frozen vegetables may be even more healthful than some of the fresh produce sold in supermarkets, says Gene Lester, Ph.D., a plant physiologist at the USDA Agricultural Research Center in Weslaco, Texas. Why? Fruits and vegetables chosen for freezing tend to be processed at their peak ripeness, a time when—as a general rule—they are most nutrient-packed.

 

Butternut Squash Frozen

Butternut squash, also known in Australia and New Zealand as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin.

Lima Beans Frozen

Lima beans, also known as butter beans or chad beans, are named for the capital of Peru, where they've been cultivated for more than 6,000 years. They are a common summer side dish in the Southern United States, where fresh lima beans are easier to find than in other parts of the country. Like most beans, lima beans are a good source of several different nutrients.