Why Fresh Is Best
Eat Well|Eat Well #26
Genuine fresh food is always the most tasty and nutritious option. However, there are times when frozen and tinned foods can be a good, healthy choice if you know what to look for.
Lisa Holmen
Why Fresh Is Best

Nothing beats the taste of truly fresh produce, especially when it comes straight from your own garden or local farmer’s market, but there are times when “fresh” produce isn’t always best, especially when it isn’t really fresh, is out of season, has been stored, or has high food miles. Are you guilty of buying loads of fruit and vegetables from the shop only to find them growing moss in the back of the fridge a week later? Do frozen and tinned foods really deserve their bad reputations? If you consider your produce on a case-by-case basis, you may eat more healthily, save more money and be more sustainable while you’re at it. We take a look at the differences between fresh, tinned and frozen food and which produce is best in which situation.

Timing matters

Let’s be clear right at the beginning: produce eaten soon after picking and not transported long distances is clearly the best. The question really becomes whether your “fresh” produce is really fresh and how many food miles it has taken to get to you. The claimed “fresh” produce at your local supermarket may not be as fresh as you think, since it can take days, weeks or months to reach the supermarket shelves during handling and transport. Most “fresh” fruits and vegetables are picked before they are ripe to allow them time to ripen and develop their nutrients during transportation. However, during transportation, produce is usually stored in a controlled atmosphere, speed-ripened artificially and treated with chemicals to prevent the food spoiling. As a result of this process, produce is usually less nutritious than naturally ripened fruit and vegetables.

Diese Geschichte stammt aus der Eat Well #26-Ausgabe von Eat Well.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der Eat Well #26-Ausgabe von Eat Well.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS EAT WELLAlle anzeigen
ARE YOU TO FU enough?
Eat Well

ARE YOU TO FU enough?

Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.

time-read
4 Minuten  |
Issue #47
Sweet TRAYBAKES
Eat Well

Sweet TRAYBAKES

Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.

time-read
10 Minuten  |
Issue #47
ROLL UP
Eat Well

ROLL UP

When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.

time-read
7 Minuten  |
Issue #47
RICE BOWL Lunches
Eat Well

RICE BOWL Lunches

If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.

time-read
10 Minuten  |
Issue #47
PLANT-BASED PIES
Eat Well

PLANT-BASED PIES

Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.

time-read
10+ Minuten  |
Issue #47
20 FOOD CRAVING HACKS
Eat Well

20 FOOD CRAVING HACKS

Decipher the deeper causes of your cravings and discover tricks to curtail them.

time-read
5 Minuten  |
Issue #47
Eggplant (Solanum melongena L)
Eat Well

Eggplant (Solanum melongena L)

Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.

time-read
3 Minuten  |
Issue #47
5 PANTRY SAVIOURS
Eat Well

5 PANTRY SAVIOURS

Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.

time-read
4 Minuten  |
Issue #46
Cucumber (Cucumis sativus)
Eat Well

Cucumber (Cucumis sativus)

Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.

time-read
3 Minuten  |
Issue #46
Our Chefs
Eat Well

Our Chefs

Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.

time-read
6 Minuten  |
Issue #46