Freezing Vegetables: Do You Lose Nutrients?
Dr. Berg’s Healthy Keto and Intermittent Fasting Podcast
Dr. Eric Berg
4.7 • 1.7K Ratings
🗓️ 1 March 2020
⏱️ 3 minutes
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Do frozen vegetables lose nutrients? The answer is no. However, there are some vegetables that you have to blanch before you freeze them. Blanching helps vegetables last longer in the freezer, but depending on how long you blanch them, it can reduce certain nutrients.
Blanching on average:
• Reduces vitamin C by 25%
• Reduces folate by 35%
• Reduces vitamin B1 by 10%
Correct blanching times for certain vegetables:
• Asparagus - 2 min.
• Green beans -3 min.
• Broccoli -3 min.
• Brussels sprouts -3 min.
• Cabbage - 1 min.
• Carrots - 2 min.
• Cauliflower - 3 min.
• Eggplant - 4 min.
• Squash - 3 min.
You do not have to blanch:
• Kale
• Berries
• Greens
• Peppers
• Tomatoes
Half of the vegetables you consume should be raw. The other half can be cooked. The best way to consume them cooked is sautéed, the next best way is to steam them.
Dr. Eric Berg DC Bio:
Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning.
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Transcript
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| 0:00.0 | So if you guys have any questions whatsoever about keto or in a minute fasting, |
| 0:04.4 | whether you're starting keto as a new person or just need to debug your program or we have a question about a product. |
| 0:10.5 | Call one of our keto consultants. They'll be able to help you. Call 5405.7. |
| 0:29.0 | Welcome to the Dr. Berg's Healthy Kito and Interminute fasting podcast, where Dr. Berg takes you on the journey for the truth about getting healthy and losing healthy weight. Someone had the question, do you actually lose nutrients when you freeze vegetables? |
| 0:50.0 | And the answer is, no, you don't. |
| 0:54.4 | But some of the vegetables that you're freezing, |
| 0:58.6 | you have to blanch, okay? |
| 1:00.6 | Which means you're taking a vegetable |
| 1:02.4 | and you're putting it in boiling water for |
| 1:04.3 | one to three minutes and then you're gonna put it into ice cold water and then you're |
| 1:11.0 | gonna put it in a bag maybe chop it up and put it in the freezer at zero degrees Fahrenheit. |
| 1:17.0 | And that blanching process, depending on how long you blanch it, you're going to reduce certain nutrients. |
| 1:24.0 | So on average, you reduce vitamin C by 25%, |
| 1:28.0 | full 8 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 I put a link |
| 1:44.7 | down below for more specifics on this but if you were going to blanch |
| 1:47.6 | asparagus for example you would put it in boiling water for two minutes. |
| 1:51.1 | Green beans, three minutes, broccoli, three minutes, |
| 1:53.8 | brussel sprouts, three minutes, cabbage, one minute, carrot, two minutes, |
| 1:57.6 | cauliflower, three minutes, eggplant, four minutes squash, three minutes. |
| 2:02.1 | Now of course you don't have to blanch kale or berries or green peppers or |
| 2:09.0 | or tomatoes. You can just chot them up, put them in freezer, and they will last for at least six months. |
| 2:15.2 | Now what I like to do is I like to take kale and freeze it because I use it in different shakes. |
... |
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