I think you said in another thread that fruits stored in cold storage lose their nutrient value, and that we should buy local stuff. I eat a lot of frozen mixed vegetables for variety as a single person and because they don't spoil. Would their nutrients also be depleted?
Attn: docj077: frozen vegetable question
- Thread starter CCS
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WorldofWarcraft
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collegechemistrystudent said:
Calm down man. How could anyone live like this? You over-analyze everything! Yes there is a slight loss of nutrients when you freeze them over time, but frozen vegtables are still healthy and nutritious.
joseph49853
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s.a.f said:
Ahh, he's just young and inquisitive, and probably has too much time on his hands. Just wait until he gets out of college. :wink: But at least he always attempts to base his opinions in fact.... which is a plus, in my book. I know we're supposed to enjoy making fun of CCS, but I actually enjoy reading his messages.
Just as there are some fruits and vegetables that freeze better than others, there are also some fresh vegetables that don't retain their nutrients as long as others. Although, I'd be curious to see a study on this, and I'm certainly sure one exists.
I actually started growing vegetables in my basement: lettuce, spinach, carrots, basil. It makes sense, especially after the whole recent spinach/lettuce E-coli scare. Just a simple 5000k 86CRI T8 fluorescent light, and some pots and soil. During the summer, I also maintain a fairly large garden. There's actually nothing like fruit or vegetables straight off of the tree or vine.
powersam
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http://hec.server101.com/bookstore/foodqa/ch6/6-11.htm
http://mailman1.u.washington.edu/piperm ... 04015.html
http://www.iceland.co.uk/ice/instore.nsf/(websearch)/mirrorarticle
nuh same nutrients, in some cases frozen actually retain the nutrients even better.
http://mailman1.u.washington.edu/piperm ... 04015.html
http://www.iceland.co.uk/ice/instore.nsf/(websearch)/mirrorarticle
nuh same nutrients, in some cases frozen actually retain the nutrients even better.
joseph49853
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collegechemistrystudent said:
We already know being able to ward off the threat of E-coli is invaluable... that's a given. And perhaps vegetables grown indoors, without the need for pesticides, are of greater value than those grown outdoors and then shipped to supermarkets.
As far as the expense of fluorescent lights, I'm using intense reflectors with a single 4' 32W T8 bulb, powered by Sylvania Quicktronic, the most efficient electronic ballast on the market. To give you an idea, the light gives off roughly 6500 lumens, but only theoretically uses 27W. Based on 6.4 cents a KWH, and 10 hours daily usage, projected over an entire year the light costs around $6.29 to run. The light also doubles as a security light in the basement at night.
Right now, rotating my basically limited indoor crops, I have enough for approximately four large salads, and three side dishes of spinach, and five large carrots a week. I've basically started with plant that require minimal light. Eventually, time permitting, I want to try expanding to include other types of vegetables -- plants that are far bigger and more light demanding. By the way, you have never tasted Romaine until you've tasted a head of lettuce grown under optimal conditions... very sweet, plump, robust, and not a hint of bitterness.
powersam said:
There are even some vegetables when frozen that release more nutrients, fibers, and yes sugars, than when eaten fresh. Obviously, you cannot freeze less hardy things with great success, such as: lettuce, onions, grapes, or perhaps tomatoes, for just a few examples. I'm definitely going to give those links a look when there's a chance.
