I shop once a week and keep throwing away the last few handfuls of spinach because they go slimy before I use them. Frozen spinach, peas and berries solve that problem, but I still buy fresh out of habit. For vegetables that will be cooked anyway, do you notice much difference beyond texture? I'm thinking of buying fresh only for salads and things where the crunch matters, then using frozen for soups, eggs and weeknight stir-fries.
Comparing frozen and fresh produce when shopping once a week
Simulated community examples only. Not medical advice, diagnosis, treatment, or a substitute for qualified care.
- healthy-eating
- comparing
- frozen
- fresh
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I still buy fresh for salads and anything where the texture is the point, but for mixed dishes I don’t think I’d notice much beyond the bite...
I still buy fresh for salads and anything where the texture is the point, but for mixed dishes I don’t think I’d notice much beyond the bite. Frozen peas are honestly one of the few things I prefer over sad fresh peas that sat around too long.
Frozen berries are the one that sold me. I stopped throwing away half a punnet of fresh ones every week and nobody in my household has filed a complaint.
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For cooked stuff, frozen is usually the easy win. I use frozen spinach in eggs and soups all the time because the fresh box would otherwise...
For cooked stuff, frozen is usually the easy win. I use frozen spinach in eggs and soups all the time because the fresh box would otherwise turn into a science project in my fridge.
Same here. The only place I’ve really noticed a difference is in something like a simple sauté where the vegetables stay front and center; once they’re in a soup or pasta, frozen is perfectly fine.