Frozen vegetables are the protagonists of many urban legends. Among the most popular is the one that vegetables subjected to freezing routinely contain dyes. Aside from the fact that regulations expressly prohibit this practice, as well as the addition of preservatives, that color, on the other hand, is a guarantee of quality. Fresh vegetables are naturally colored. Freezing only slows down, almost to a halt, any deterioration process, fixing the texture, flavor, aroma, nutritional properties and color of vegetables immediately after harvest.
A somewhat debated topic is whether frozen or fresh vegetables are better. Experts agree that nutritionally the two are equivalent. If good transportation and storage practices are not applied, fresh may even be less “performing” in this perspective.
Frozen vegetables in particular rise to a much more important role in practical terms. Namely, for the contribution they make to the diversification of diets, with the availability of vegetables of all varieties, even when they are not in season, and for the possibility of using them even if one has little time to cook.
