Video

Transcript

someone had the question do you actually

lose nutrients when you freeze

vegetables and the answer is no you

don’t but some of the vegetables that

you’re freezing

you have to blanch okay which means

you’re taking a vegetable and you’re

putting it in boiling water for one to

three minutes and then you’re gonna put

it into ice-cold water and then you’re

gonna put it in a bag maybe chop it up

and put it in the freezer at zero

degrees Fahrenheit and that blanching

process depending on how long you blanch

it you’re gonna reduce certain nutrients

so on average you’ll reduce vitamin C by

25%

folate by 35% and b1 by 10% now the

purpose of blanching is to destroy some

of the enzymes just some of the enzymes

so when you freeze it it will last

longer in the freezer because enzymes

are heat sensitive now put a link down

below for more specifics on this but if

you were going to blanch asparagus for

example you would put it in boiling

water for two minutes

green beans three minutes broccoli three

minutes Brussels sprouts three minutes

cabbage one minute carrots 2 minutes

cauliflower three minutes

eggplant four minutes squash three

minutes now of course you don’t have to

blanch kale or berries or green peppers

or tomatoes you can just chop them up

put them in the freezer and they will

last for at least six months now what I

like to do is I like to take kale and

freeze it because I use it in different

shakes I will mix the can with the

berries and water and make a nice little

shake because if you just buy kale and

keep it in refrigerator it can go back

pretty quick and because you’re losing

some of the nutrients when you’re

blanching I recommend half of your

vegetables being raw and the other half

can be cloaked or slightly cooked the

best way to do it was to saute

vegetables then next best thing is to

steam them alright thanks for watching

so if you want more knowledge on how to

create a healthy body subscribe now and

get daily notifications