Frozen Vegetables for Italian Cooking
Frozen vegetables are the subject of many urban myths, though it is sure that Italian vegetables stand high above them. Among the most popular is that to compensate for being frozen, they contain artificial colors. Aside from the fact that laws strictly forbid this practice, as well as the addition of preservatives, what you see in these types of vegetables is a real guarantee of quality, frozen or not.
They are naturally vibrant frozen, just like their fresher cousins, virtually stopping any organic deterioration, locking in flavor, aroma, nutritive properties and, yes, their color. Another common debate is whether they are better raw, or frozen. Experts agree that the nutritional value of both are the same. Moreover, in today’s globalized world, if secure transport and storing practices are not employed, frozen vegetables can actually surpass in this respen ct.
In particular, frozen vegetables play a very important role in practical terms for the contribution they provide to a healthy, varied diet, making almost every kind of vegetable available, even out of season, and catering to those who do not have a lot of time to cook.