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What else can I help you with?
How many ounces of frozen vegetables are in one gallon of frozen vegetables?
One gallon of frozen vegetables is equivalent to 128 ounces. Therefore, there are 128 ounces of frozen vegetables in one gallon.
Why are fruits and vegetables good for your body?
Fruits and vegetables are good for your body because they have vitamins, minerals, and fiber.
Once vegetables are thawed how long can you wait to cook them?
Normally, frozen vegetables are not thawed first but are cooked from frozen.
How many ounces in one cup of frozen vegetables?
There are approximately 7 ounces in 1 cup frozen vegetables
Why are vegetables good for your body?
Vegetables are good for the body because they contain a lot of integral vitamins and minerals. Also, being plants, vegetables have a very complex sugar construction, and it therefore takes the body longer to break it down, resulting in slow releasing energy.
Can you use mixed vegtable for shepherd pie?
Yes, a package of frozen mixed vegetables or canned mixed vegetables can be used when making shepherds pie. However, the results will not be as good as pie made with fresh vegetables.
If frozen vegetables are added to a pot of boiling water in what direction will heat energy flow?
When frozen vegetables are added to a pot of boiling water, heat energy will flow from the boiling water to the frozen vegetables. This occurs because heat transfers from areas of higher temperature (the boiling water) to areas of lower temperature (the frozen vegetables) until thermal equilibrium is reached. As a result, the frozen vegetables will gradually thaw and cook as they absorb heat from the water.
Can vegetables be frozen?
Some kinds, yes
Can thawed vegetables be re frozen?
yes
What vegetable can not be frozen?
With the exception of onions and peppers, most raw vegetables can not be frozen without being blanched first. Raw, unblanched vegetables that are placed directly in the freezer will loose their crispness and fresh flavor, and won't be good for much of anything except perhaps soup.
Why are vegetables quickly boiled before they are frozen?
AnswerA quick boil, or blanching, destroys the enzymes that cause the loss of nutritional value and flavor when vegetables are frozen.
What is the nutritional value of frozen vegetables?
There are pros and cons to fresh and frozen vegetables. Fresh vegetables can lose 10 to 15 percent of their nutrients during shipping from the grower, to the market and then to your table. Frozen are picked and processed soon after they are picked. Frozen vegetables will retain most of their nutrients. However if the vegetables are blanched (dipped in hot water for 5 minutes) to keep their color and texture, some nutrients are lost. 3 to 5 servings a day of vegetables is recommended.
