![]() Taste – fruit and vegetables are most flavorful when fully ripe and eaten closely after harvesting.Even if you find frozen produce cost slightly more, it may be a cost saving purchase since there is no potential of spoilage. Unless it is peak season for a particular fruit or vegetable, frozen may be the way to go if your budget is tight. Cost – frozen produce can be a huge cost saver, especially when it comes to purchasing organic.Have you ever had a strawberry in winter and realize it’s just not bursting with the sweet flavor of the strawberries you eat in June and July? While it is possible to get most produce all year around, it is more nutrient dense, flavorful and budget friendly when purchasing it during its natural harvest season. Season – eating produce when it is in-season is superior in both taste and nutrition.But I get it, that is not always an option! Since there are numerous factors that play a role in the nutrient profile of the produce we find in the grocery store or at the local farmers market, the key is to know when it may be more beneficial to purchase frozen over fresh. I think we can all agree that growing your own produce or getting it from the farmer’s market will be the most nutrient dense, tastiest you’ll find. For reference, one study published in the Journal of Agricultural and Food Chemistry studied vitamin C, riboflavin, vitamin E and beta-carotene in frozen and fresh food samples and found that the vitamin content of the frozen foods was comparable and occasionally higher than their fresh counterparts (with the exception of beta-carotene). Research shows that frozen fruits and vegetables are just as nutritious or more so than fresh. Once the produce is picked it is flash frozen (vegetables are blanched beforehand) and the nutrients are locked in. On the other hand, produce that is destined for the freezer is allowed to ripen fully before harvesting. In fact, most produce is picked before its peak ripeness, which means it has not had the chance to develop all of its vitamins and minerals (aka: not as nutrient dense). Just because produce is fresh and sitting on the grocery store shelf doesn’t mean it superior to frozen in nutrients or taste. The soil it’s grown in, when it is harvested, and how long it sits before consumption all play a role. Numerous factors play a role in the nutrient density of produce. Pretty perfect, in my opinion.įresh or frozen – which is more nutritious?įrozen fruit and veggies are often overlooked or misinterpreted as less nutritious, but research shows that this may not be the case. These bars satisfy a sweet craving and won’t leave you with a sugar crash. The coconut oil adds healthy fat and sweet flavor while the applesauce provides moisture and a natural sweetness. The crumble dough is reminiscent of a lightly spiced oatmeal cookie – dense and buttery (without any butter!). As the crumble bakes the natural sugars from the fruit condense and caramelize, leaving a thick and delicious jammy filling. Strawberry and rhubarb come together with lemon juice to make a tart, sweet filling which gets nestled between a lightly sweetened crumble dough made from oats, almond flour, coconut oil and applesauce. These crumble bars are fairly simple and lend to both fresh or frozen fruit. ![]() Either way, they’re delicious! Strawberry Rhubarb Crumble Bars ![]() Partially because of recipe testing but also because they are just that good! While these are a wonderful summer dessert, I’ve been enjoying them for an afternoon snack, sometimes warm, sometimes straight from the fridge. These strawberry rhubarb crumble bars have been on repeat over the past couple of weeks. ![]()
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