How long do your veggies sit in the fridge before eating?

A recent newspaper article points out that frozen vegetables that have been processed soon after picking can contain many more nutrients than fresh. Now, I must add something here; the research referred to was carried out on behalf of Birds Eye and no mention was made of the time it takes them to pick and store their produce. Hmmn, I know.

McCain foods in Australia say their veggies are frozen ‘within hours’. Sounds good, but what exactly does that mean? I’ve looked at a number of manufacturers websites and they’re all singing a similar song.

But there are other considerations too; those who have access to fresh farmers markets, organic markets and local produce, or who do manage to grow their own, are likely in a different category. And the standards within the frozen food industry probably vary.

Still, many of the points made were reiterated in another article by Gene Lester, Ph.D, a plant physiologist at the USDA Agricultural Research Center in Weslaco, Texas who points out that fruit and vegetables picked for the fresh-produce market are often picked before fully ripe, and before the full gamut of nutrients have accumulated in them (link to the article below). They also may be subjected to heat and light in transit which further degrades them. Then there’s time spent on the shelves, in your fridge…

So, it really does beg the question; is there a system for checking and measuring nutritional quality? In the US, produce marked with the USDA “U.S. Fancy” shield is said to indicate a superior product.

Another interesting point made by Andrew Loudon (Daily Mail) is that produce grown out of season is likely to have more pesticide and chemical fertiliser residue not found in the frozen equivalent.

The bottom line seems to be:

*Buy fresh local produce in season, choose carefully, use common sense, be informed and know what to look for; for example I never buy fresh broccoli unless it’s stored in a chiller.

*Take advantage of the convenience and variety offered by frozen in the knowledge that they’re a highly nutritious option.

*Try to grow your own perhaps; a few easy options, like lettuce, beans, herbs, whatever grows well in your area.

I regularly buy certain frozen veggies: peas, broad beans, corn and spinach are the main ones. I find them useful, adaptable and convenient, and there’s less waste (frozen vegetables and fruits can be stored for 6 months at -18 degrees c, but make sure you keep them as airtight as possible).

And a tip I heard years ago: only buy frozen packets whose contents are not stuck together – if they are, it indicates that at some point they’ve been un-frozen and will have suffered the consequences.

One of my favourite frozen foods are berries: blueberries, raspberries, mixed berries; there’s quite a variety on offer. I always have them in the freezer for muffins, smoothies, pancake toppings, or just stirring into a fruit salad. It’s easy to find ways to include them in our diet. They are so popular with children, very convenient and provide a great nutritional boost.

You’ll find a number of ideas and recipes in my book ‘The Clever Packed Lunch’ for making use of the convenience and nutritional value offered by the foods I’ve mentioned. The e-book will soon be available via my website (see below).

In the meantime I’m wondering whether the contents of my overflowing fruit bowl should be moved into the fridge, or is it better for the fruit to be seen and therefore more likely to be eaten?