The Best Vegetables Choice

Vegetables are one of Best Vegetable Choices to us, choose the best vegetables are very difficult, because we must carefully for our health can be maintained properly, such a way that we discussed this time, namely about "Best Vegetable Choices". Where with this, you can determine the vegetable that really healthy and functional or aesthetic quality of health. Okay, let’s see just Best Vegetable Choices.

Fresh - Fresh vegetables add taste, texture, colour and variety to any meal. But to offer maximum nutritional benefit, they need to be just that – fresh. Time from harvest to table is therefore vitally important with fresh vegetables. With many retailers distributing food from a central location, vegetables may be harvested quite some time before appearing on the supermarket shelf. Add to this the time spent in the fridge or pantry before appearing on the dinner table and a detrimental effect on nutritional content is inevitable. Losses can be reduced by keeping fresh vegetables – i.e. local, seasonal produce – in the fridge and using them as quickly as possible.

Processed - Fresh vegetables are frozen or tinned in order to offer us convenience and safety, but also to allow time for them to be transported further to the market. The effects of vegetable processing may not always be in line with consumer expectations for taste and texture, but the nutritional value remains. This conclusion has been supported by a prospective cohort study in over 20,000 Dutch men and women followed for ten years, which showed that the higher the vegetable intake, the lower the risk for cardiovascular diseases, irrespective of whether the vegetables were raw or processed (processed vegetables comprised home-cooked vegetables including canned and frozen vegetables, and tomato sauce).3

Frozen - Frozen vegetables are frozen while still fresh, usually within a few hours of harvesting, keeping the goodness of their original ‘fresh’ state locked in. But all vegetables are blanched before freezing, which reduces the level of less stable water-soluble vitamins, such as vitamins B1 and C, as well as antioxidants.1 Other nutrients are far more easily retained, such as fat-soluble vitamins A and E, and may even become more available after such processing.2 Frozen vegetables have a longer shelf life than fresh so can be enjoyed at any time of year, irrespective of season.

Tinned - Vegetables in a tin have the longest shelf life of all. Tinned vegetables remain safe to eat for well over a year, some even longer. Tinned vegetables are usually blanched because this is an important part of preserving vegetables. As they are also heat-treated as part of their production, they compare most closely to cooked vegetables. Preservation processes that do not require heating have been developed in recent years in order to maintain texture and nutrient levels as much as possible.4

Although more nutrients are lost initially during the canning process compared to freezing, losses during storage are less than in both frozen and fresh vegetables.1 Lycopene, an antioxidant found in tomatoes, attracted attention when levels were found to be higher in tinned tomatoes than fresh.2 This may be due to it becoming more available during canning, but certainly confirms that it remains stable. Minerals and fibre are also stable to processing, so that levels of these nutrients are similar in all three types of vegetables.2 A concern restricted to tinned vegetables is what is added rather than lost. The addition of salt in the form of brine is part of the preservation process, but inevitably raises the sodium level. Manufacturers are working to reduce the sodium content of tinned products.

Have you ever Best Vegetable Choices as above? If not, please, try Best Vegetable Choices above, because it is very useful for our health. And for other health topics can be listened to in Change Leftovers To Be Safely.