Health Female Adda
1 year ago
Fresh or Frozen Foods?

Asparagus
1/6 Rodale Images/Mitch Mandel
Asparagus
Fresh is best...
When you're going to enjoy asparagus on its own or as a side—grilled, roasted, or tossed into a pasta, couscous, or rice dish.

Frozen is fine...
Whenever it takes a secondary role (usually mashed),  as in a puree, cream soup, sauce, dip, or soufflé.

2/6 Rodale Images
Squash
Fresh is best...
When you want squash to retain its texture and shape: roasted, sautéed, or in chunks in a pasta dish or soup.

Frozen is fine...
When it will be pureed or mashed—as in a cream soup, pasta filling, quiche, or quick bread.

3/6 Rodale Images
Green Beans
Fresh is best...
For quick-cooking recipes such as stir‑fries, steamed side dishes, or blanched beans mixed with quinoa for crunch.

Frozen is fine...
For fare that requires longer periods of intense heat—like a casserole, quiche, or soup.

4/6 Rodale Images/Mitch Mandel
Corn
Fresh is best...
In a salad, when grilling or boiling on the cob, for creamed corn, or in a white sauce for chicken or pasta. Fresh corn is sweeter than frozen.

Frozen is fine...
In a casserole, corn chowder, or corn bread—anytime fresh corn's natural sweetness isn't as essential in the dish.
5/6 Getty Images
Berries
Fresh is best...
When you're eating them raw—as a snack, in salad or cereal, or on top of a yogurt parfait, ice cream, or cake.

Frozen is fine...
Anytime they'll be cooked—in a cobbler, bread, muffins, or a glaze. Defrosted berries lose some of their taste and texture.

6/6 Corbis
Spinach
Fresh is best...
In a green salad, as a steamed or sautéed side dish, or as a late addition to pasta sauce or soup.

Frozen is fine...
For dip, lasagna, or creamed spinach. After defrosting, squeeze out excess water before using.

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