Foods frozen at their peak freshness retain all their flavour and nutrition until you’re ready to enjoy them. Furthermore, frozen foods are more convenient than fresh foods since no prep work is required – saving you hours of effort.
Frozen entrees, sides and snacks are made with only the finest ingredients and complete with on-packet cooking instructions for safe, tasty meals. Plus, they’re more cost-effective than fresh or refrigerated alternatives.
Frozen berries
Frozen berries are widely used in various baked goods due to their versatility, health benefits and affordability. Plus, they’re an excellent way to incorporate antioxidants and fibre into your diet!
Frozen berries make an excellent substitute for freshness when baking, especially when you require large amounts of fruit. Furthermore, frozen berries contain numerous micronutrients and polyphenols, which have been demonstrated to improve lipid metabolism, total plasma antioxidant capacity, and glucose metabolism.
Before using frozen food New Zealand berries in recipes, there are a few things you should be aware of. First and foremost: never thaw them, as this will make them watery and cause them to lose shape.
Frozen berries are packed full of essential nutrients and also rich in fibre. It helps regulate bowel movements and can reduce the likelihood of constipation.
They provide antioxidants and anti-inflammatory properties. These benefits can help to prevent cardiovascular diseases, making them especially beneficial for people at a higher risk for heart disease since they help lower blood pressure and cholesterol levels.
The European market for frozen berries is predicted to expand at an annual rate of 5-8% over the next five years, driven by rising interest in health-promoting foods. Furthermore, consumers are becoming increasingly interested in berries as a superfood, often found added to smoothies or breakfast cereals.
Chopped vegetables
Chopped vegetables can be an excellent way to add flavour and texture to recipes. They can be used in stews, soups, and sauces; they even work great in salads and stir-fried dishes! But you must know how to chop them properly to get maximum flavour.
There are two primary methods of cutting food: chopping and dicing. Both involve using a chef’s knife to create pieces roughly the same size, though chopping tends to be more casual and imprecise, while dicing produces uniform-sized squares, which make cooking easier.
Before freezing your chopped vegetables, it is wise to blanch them in boiling water for 2 minutes. It kills bacteria and preserves their colour, nutrients, and texture.
Vegetables lose much of their nutritional value when exposed to air, so you must store them properly for maximum freshness. Frozen veggies should be stored in a freezer container or bag; frozen can last up to two or three days when stored correctly in airtight containers.
Blanch chopped vegetables in boiling water for two minutes before freezing to store them properly. Not only does this kill any bacteria present, but it also preserves their colour, nutrients and flavour.
No matter the frozen food New Zealand method, use only a sharp chef’s knife when cutting, dicing or mincing your ingredients. It will help ensure even quality and consistency in all dishes.
Carrots
Carrots are an incredibly versatile and delicious vegetable that can be used in many ways. They are high in vitamin A, fibre, and potassium – making them a healthy addition to any diet – and they’re also packed with beta carotene – an antioxidant that may reduce the risk of several diseases.
They’re low glycemic, meaning they won’t cause your blood sugar to spike after eating them. It makes them an ideal food choice for people with diabetes. Furthermore, the high fibre content helps with weight loss by keeping you feeling satiated longer.
A high-fibre diet can help control cholesterol and lower the risk of heart disease, cancer and other health problems. Eating plenty of fruits and vegetables also benefits digestive health as they contain essential nutrients like fibre, promoting regularity and preventing harmful bacteria buildup in your GI tract.
These veggies are an excellent source of vitamins B1, B6, C and K. Furthermore, their high potassium content may help lower blood pressure and reduce the risk of stroke.
Carrots come in two varieties: raw or cooked. Cooked carrots are softer and more tender, though they may taste bitter. To enhance their flavour further, try steaming, boiling or roasting your carrots before eating them for added nutrition and depth of flavour.
Cooking carrots reduces their vitamin C content but remains an excellent source of Vitamin A and other antioxidants.
Carrots contain antioxidants that may reduce chronic inflammation linked to many severe diseases and conditions, including cancer. They may also improve night vision, regulate blood sugar levels, and lower your risk for heart disease.
The colour of carrots can vary due to several factors, including their amount of vitamin A and carotene content. Orange carrots are the most popular, but red, yellow and purple can also be found in supermarkets. These colours contain antioxidants called anthocyanins which may boost your body’s capacity for fighting free radicals.