According to leading nutritionist Rhiannon Lambert, fresh meat loses nutrients over time, while freezing preserves both nutrients and flavor, enhancing food quality.
Frozen broccoli often holds more riboflavin (vitamin B2) than its fresh counterpart, which is essential for digestive health and brain function, due to quick freezing methods.
Frozen fish retains heart-healthy omega-3 fatty acids, with recent studies showing most omega-3 remains nutritionally available even after three months of freezing.
Frozen peas provide roughly the same level of vital nutrients, like vitamin C, as fresh peas, making them just as healthy and convenient.
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