This is a guest post written by Elizabeth Davenport, MPH, RDN, LD.
March is Frozen Food Month AND National Nutrition Month. So, it’s a fitting time for a Registered Dietitian to write a guest post about frozen foods! Often frozen foods get a bad rap. Many of the nutrition messages we see these days are either inaccurate or fear based. They leave us feeling like we’re not doing enough and not feeding ourselves and our families in the best way possible.
Nutrition is not black and white and there are many ways to eat and feed our families well. I use frozen foods on a regular basis in my own cooking. It’s absolutely OK, and beneficial, to use frozen foods and other convenience foods when feeding your family. Actually, there are quite a few benefits to incorporating frozen foods into your meal and snack line up.
One of the benefits of using frozen fruits and vegetables is that they’re typically picked at peak ripeness and processed (frozen) right there on the farm where they’re grown. Fresh fruits and vegetables have to be picked a little earlier for shipping and begin to slowly lose nutrients. This is a natural process and doesn’t mean that fresh isn’t a good option. However, freezing fresh fruits and veggies essentially locks in the nutrients by stopping the oxidation.
Many frozen foods, especially fruits and vegetables, have only one ingredient, the produce itself.
There are also brands like Mom Made Foods that have products with impressively short lists of ingredients. This is the ingredient list for Mom Made Foods Turkey Meatball Bites!