How not to cook frozen vegetables to avoid poisoning: tips and solutions

If you cook frozen vegetables and they come out soggy and unappetizing, you're cooking them incorrectly. Often, after taking them out of the freezer, housewives put the vegetables in the microwave, and only then do they start cooking the main dishes.

However, this method deprives the food of almost all the vitamins and minerals it contained. Mirror figured out how to cook frozen vegetables correctly in order not to get poisoned and get the maximum benefit.

Experts have long agreed that frozen vegetables contain much more nutrients than fresh ones. The fact is that vegetables are frozen immediately after they are picked. At the same time, fresh vegetables undergo several stages of processing before reaching the supermarket shelves, where they can be stored for several days, to protect them from spoilage.

Therefore, you can safely use frozen vegetables and not worry about the possibility of poisoning, because it is practically zero. But for cooking frozen vegetables, it is better to use steam. It will keep them crispy and look good. In addition, the vegetables will also retain their vitamins, which will only add to their benefits.

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