Unlike vegetables sold as fresh in the produce aisle at the supermarket, Contessa’s vegetables maintain longer shelf-lives. Regardless of the time they spend traveling to market, the frozen vegetables will be protected from loss of freshness until the day they are served.
Recent studies indicate that frozen vegetables are more nutritious than fresh vegetables if the fresh vegetables have spent lengthy periods of time languishing on trucks and store shelves—which is often the case. Frozen vegetables also offer the same cancer-fighting properties as fresh vegetables, according to nutrition experts at the American Institute for Cancer Research, or AICR. In many instances, they offer even more nutrients than fresh vegetables! Following proper care and preparation techniques can further supplement the natural flavor and nutrition in frozen vegetables. Sealed in air-tight packaging, frozen vegetables retain more beta-carotene than their fresh counterparts. Long exposure to light reduces the beta-carotene content in fresh vegetables; they can lose much of this nutrient in the time it takes to ship and sell them. “Flash freezing and other new technologies trap nutrients and phytochemicals immediately after harvest, while the produce is at its peak,” says Melanie Polk, director of Nutrition Education at AICR. Contessa’s frozen vegetables are processed within hours of harvest, hence protecting their fresh flavor, nutritious content, and crisp texture.
Place frozen vegetables in the freezer. Make sure the freezer maintains a constant temperature of about 0°F (-18°C). Frozen vegetables should be steamed or microwaved to protect vitamin content. If boiling the vegetables, take the vegetables directly from freezer and place them in boiling water. Bring water to an intense boil, then serve immediately. Do not leave vegetables simmering for long periods of time. Refrain from using saucepans or utensils constructed of copper or brass. Glass, stainless steel, aluminum, or enamel cookware will foster nutritional content.