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I think by running hot water over the frozen vegetable in a strainer and then steaming the thawed vegetable on a stove top or in a microwave insert. Lot of preservative comes down into the bottom tray leaving the vegetable more nutritious and free of some preservatives at the top.

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12y ago

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What is the difference between artificial and natural preservatives?

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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.


Example of food that have a preservatives?

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What are the top 20 selling frozen organic vegetables?

Beet greens, bell peppers, broccoli, celery, chard, collard greens, green beans, kale, lettuce, mixed vegetables, mukimame, mushrooms, mustard greens, peas, potatoes, soybeans, spinach, sweet corn, sweet peppers and turnip greens are 20 top-selling frozen organic vegetables. Celery, greens, peppers, potatoes and spinach can be compromised by the pesticides and preservatives that are employed in conventional farming and marketing. Mukimame is a shelled soybean that can be easier to locate and to purchase frozen than fresh.


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Can thawed vegetables be re frozen?

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Why are vegetables quickly boiled before they are frozen?

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