According to the International Food Information Council, the nutritional value of frozen vegetables is virtually identical to fresh produce. The Mount Sinai School of Medicine Complete Book of Nutrition concurs. The book reveals that fresh produce that sits unused in the refrigerator for too long will actually lose taste and nutrition. Since frozen vegetables provide the same health benefits as fresh, they offer a convenient and nutritious alternative.

Fresh fruits and vegetables are highly nutritious. Fresh produce is often highest in key vitamins and minerals. Nutritionists believe that because fresh produce looks appetizing, has an appealing texture, and often tastes much better than processed, that people are more likely to eat it and improve their overall nutrition.

Most fruits and vegetables (produce) are naturally low in fat and calories. Frozen and canned fruits and vegetables can be just as nutritious as fresh. Frozen or canned produce is often packaged right after it has been picked, which helps keep most of its nutrients. Fresh produce can sometimes lose nutrients after being exposed to light or air.

Recently, the U.S. Food and Drug Administration concluded that frozen fruits and vegetables are just as healthy as fresh and many even retain their nutritional value longer. That’s good news for Wild Blueberries, which freeze extraordinarily well.

A combination of both fresh and frozen fruits and vegetables are used depending on the recipe and individual ingredient. Some vegetables for freezer use preserve better if they're flash frozen shortly after harvesting (like potatoes). Others work well from the fresh state. We experiment in our test kitchen with all of our recipes to find the combination of ingredients that will both taste good and freeze/thaw well.

The three-part study conducted by the University of Massachusetts (UMass) found that recipes using canned ingredients are similar in nutritional and taste value to those made with fresh or frozen items. Canned and frozen vegetables are packed shortly after being harvested, which helps preserve nutrients.

We do not use any artificial preservatives. Instead, we use a flash-freezing technique to freeze produce. This process locks in flavor, texture and nutrition, and ensures a long shelf life. The flash-freezing process also guarantees fresh vegetables without artificial preservatives.

It is always best to use Fresh whenever possible; using Frozen foods is the second best choice. Caveat: read the labels as many frozen vegetables contain added salt.

Yes, but they can all be good choices. Fresh foods are usually thought to have the most nutritional value. Often, though, frozen foods can be more nutritious than fresh foods because they are often picked ripe and quickly frozen, whereas nutrients can be lost in the time between harvest and eating fresh foods. Canning is more likely to reduce the heat-sensitive and water-soluble nutrients because of the high temperatures needed in the canning process.

All the entrees come fresh made to order! We suggest you freeze anything you're not going to eat within 4 days. The items we consider to be more freezable are marked on the label.

Fresh-frozen means that our fish are frozen the same day they are delivered to our state-of-the-art, kosher certified plant. During transit to our plant, they are kept chilled in a blanket of flaked ice. We sell only fresh-frozen fish of superior quality, taste, and texture. Fish marketed as "fresh" in supermarkets often spend long periods of time in transit by air and truck from distant docks to your local food market.

For most vegetables, no. You get a fresher tasting product if it has not been thawed. Exceptions are corn-on-the cob and leafy greens which cook more evenly if partially thawed first.

Yes. They are safe to eat, but the quality (color, flavor and texture) will be poorer than that of vegetables which have been blanched. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture.

Yes, but you shouldn't eat the same mixture everyday. Rotate the vegetable group according to the program.

Try eatwild.com, eatwellguide.com, and localharvest.com. Sustainabletable.com has excellent suggestions for finding sustainable food.

Compared with data collected as recently as 30 years ago, some fresh fruits and vegetables now provide lower levels of some nutrients. The USDA had to implement a Food Guide. The USDA started by recommending 2-3 servings of produce, which has recently been replaced with a recommendation for 5-9 servings today, in order to get the nutrients that we used to get in just one serving 40 years ago. (www.mypyramid.

So that you have the option of feeding your baby immediately or freezing the meals for later, they are delivered to you fresh, not frozen. That way, you choose what???s suitable for your family???s needs.

There is no quality difference between a fresh or frozen chicken/turkey. Frozen chicken/turkeys are flash frozen immediately after packaging to 0?F or below and held at that temperature until purchased. Once defrosted, the meat is virtually as fresh as the day it was processed. Fresh chickens/turkeys are chilled after packaging and have shorter shelf lives.

Our frozen fish is better than fresh! It is flash frozen at a very low temperature (-40) as soon as it is brought in to the dock. This seals in all the nutrition and fresh flavor that you may miss from the fish that took two extra days to arrive on your plate fresh. Frozen is also easy to prepare as most seafood can even be cooked frozen! See our recipe page for details.

Your meat will be delivered fresh to freeze, but if any meat has been frozen it will state within the item description

Again, the needs of our customers dictate the way we produce and ship our products. For those who prefer fresh products, we ship them refrigerated and mark the 'Use or freeze by" date. For customers who prefer to store the product frozen until they are ready to display or use it, we offer a 'calendar program' which allows them to mark the shelf life of the product at the time it is thawed.

Our crab cakes are made fresh on a daily basis. For shipping purposes, they are frozen right before they are shipped. They usually arrive frozen or partially frozen depending on the weather.

Common table sugar is 99% sucrose. Honey, on the other hand, is composed of glucose, fructose, vitamins, minerals, enzymes, antioxidants and oligosaccharides. Although relatively low in nutrients compared to other foods, honey contains more nutrients than table sugar. The major nutritional benefit of honey is the benefit of a concentrated source of energy with 100g of honey providing 304 Kcal, or 10.9% of the USDA Recommended Daily Intake (RDI).

Inadequate draining of vegetables before freezing, slow freezing or fluctuation of storage temperatures above 0°F may cause undesirable formation of large and excessive ice crystals. This can affect the texture as well as appearance of frozen vegetables.

Frozen vegetables are fine to use and fairly convenient. They have a good nutritional value and do not have any additives or preservatives. Keep a supply in the freezer to ensure that you always have vegetables ready to use.

Frozen products containing specialty herbs - such as dill, mint, radicchio, rosemary, sage, tarragon, etc. Frozen lettuce - open leaf - such as boston, chicory, green leaf, red leaf, romaine, watercress, etc. When packed without any combinations of other foods and the ingredient panel confirm that the package is free of additives, colorings, etc., then certain kinds of frozen vegetables would be permitted without a Hechsher.

Yes. Although there are more nutrients in one serving of Super Green Phyto Complex than most American’s eat in a meal, it is not recommended that you replace the fresh vegetables in your diet with Super Green Phyto Complex. Super Green Phyto Complex is a great way to increase the amount of nutrition you consume and can also be a great replacement for traditional vegetable juicing.

Fresh fruits and vegetables can be contaminated with bacteria from soil, water, and other environmental factors as well as during cultivation, harvesting, handling, and storage. The produce may also be contaminated with pesticides and other chemicals used during cultivation.