frozen vegetable products, frozen vegetable cans, frozen vegetable packages

frozen vegetable products, frozen vegetable cans, frozen vegetable packages

Frozen vegetable products at their purchase should be considered in terms of nutritive value, wholesomeness, quality, convenience, informative labeling, and methods of use when are some of the points to consider when purchasing canned and frozen vegetables.

Frozen vegetable products provide a variety of vitamins and minerals, they are low in fat, and they provide fiber. USDA nutritionists recommend 3 to 5 servings from the vegetable group, including frozen vegetable products, each day. Count as a serving 1/2 cup cooked vegetable or 3/4 cup vegetable juice. Salt is usually added when frozen vegetable products are canned, but some salt-free products are available. Both canned and frozen vegetable products are available in butter or cream sauces, which may be high in fat or salt. Go easy on the fat and salt added during cooking or at the table in the form of spreads, sauces, dressings, seasonings, and toppings.

Frozen vegetable cans should not be not leaking, or bulged at either end. Bulging or swelling cans indicate spoilage of frozen vegetable products. Do not taste the contents. Badly dented frozen vegetable cans should always be avoided. Small dents in cans, however, usually do not harm the contents.

Frozen vegetable packages should be firm. Frozen vegetable products should be used immediately after defrosting to avoid loss of quality. Purchases of packages that are limp, wet, or sweating should be avoided. These are signs that the frozen vegetable products have defrosted or are in the process of defrosting. Packages stained by the contents or with ice on the outside may have been defrosted and refrozen at some stage in the marketing process. The contents may be safe to eat, but refrozen vegetable products will normally not taste as good as freshly frozen vegetables.