- 1
-
If you want it fresh, buy it frozen.
m
I lB i f t l Isfiilt j P i i i i
I 881 -f @ mm i s
— IS S3^^g§jgigg?
m * & 4 ■ \
?.
» l i s s i ■ M foods contain more nofrients than frozen y Y
OU ARE what you eat, but when it comes to nutritional values the
Brits have a long way to go in knowing what's good for
them. According to a recent sur
■
vey by the Frozen Food Information Service, the majority of people are unaware of food values, with 97 per cent of Northerners interviewed believing fresh foods contain more nutrients than frozen (often the reverse is true). The lack of nutritional understanding is not only worrying for UK health levels, but also points a question .mark at the suc cess of government healthy eating campaigns over the
last 10 years. Equally as worrying is that
British health visitors, seen as experts, also have a long way to go in improving their knowledge — with 68 per cent unaware that frozen
spinach contains more vita
min C than fresh. Nutritionists say frozen
spinach is much more nutri
tious.than fresh, containing four times as much vitamin C. Fresh green vegetables can lose half their vitamin C content within five days of harvesting, but frozen veg etables are quick-frozen within hours of harvesting, retaining nutrients and flavour. Similarly, fish on sale as
"fresh" can be just as lacking in quality. Fresh fish can be up to two weeks old — first there is a possible eight days at sea, then up to two days
distribution and processing, then maybe three days on the supermarket shelf and a further day in the fridge. Frozen fish on the other hand is frozen at sea within hours of the catch and stor age at minus 30deg. Centigrade ensures that the fish remains in perfect con dition in the freezer. Nutritionist Dr Juliet Gray
explains: "In terms of their nutritional content, commer cially frozen foods are just as good, or in some cases, superior to fresh ones."
To help you get the most out of your meals, here are TO
tips to make sure your veg etables are packed with nutrients and are tasty, too! • Steam rather than boil • If boiling, use as little water as possible • Don't overcook them — cook for the minimum amount.of time • Stir-fry in hot fat -— the vegetables are sealed and loss of vitamins is greatly reduced • Frozen vegetables should n't be thawed — always
cook from frozen • Once the vegetables are ready, eat as soon as possi ble — keeping them hot destroys the vitamin C con
tent • Do not leave vegetables to soak in water • Where possible, leave the skin on vegetables — for instance in potatoes most of the vitamin C is found just beneath the skin • Canned fruit and vegeta bles are also a valuable source of vitamins — try to use the liquid in the can, for example in sauces, gravies and soups • Buy frozen — as soon as vegetables are picked they are fast-frozen and all the nutrients are retained. -
m .
® i» F » W K /K i%
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42
