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Episode 3108:

Fresh, frozen, raw, or cooked, fruits and vegetables all bring their own nutritional advantages. Drawing from research by the Harvard School of Public Health, Dr. Neal Malik explains how frozen produce retains just as many nutrients as fresh, and how cooking methods like microwaving, steaming, or stir-frying can actually make certain vitamins and antioxidants more available to the body. With tips on maximizing flavor and preserving nutrients, he shows how a balanced mix of fresh, frozen, and cooked produce can help us get the most health benefits every day.

Quotes to ponder:

"According to the Harvard School of Public Health, when compared to fresh fruits and vegetables, frozen varieties have about the same amount of nutrients."

"Lycopene in raw tomatoes is not very bioavailable. If we heat the tomatoes and turn them into, let’s say, pasta sauce - now the lycopene is more easily absorbed and used by the body."

"Yes, frozen fruits and vegetables are just as good as fresh ones."

Episode references:

Harvard T.H. Chan School of Public Health: https://www.hsph.harvard.edu/nutritionsource/

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