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When it comes to your environmental friendliness, whether you buy fresh or frozen -- you'll still take a hit on your diet. If vegetables are in season, or fresh, or you plan to cook with them in a day or two, or make an appetizer, then this may be the ideal time to buy them.

However, if you want to use vegetables for a simple, spontaneous weekend dinner, or if you want to buy something better, Frozen Vegetables are definitely the best choice.

However, there are some common mistakes you can make when cooking frozen vegetables that can make your food seem bland. Then stay away from these delicious, nutritious foods and your favorite frozen treats. Here are some things we need to pay attention to so that we can cook delicious and nutritious meals

All frozen vegetables need time to thaw

No, you can just eat frozen vegetables -- no pot, frying pan or microwave. Toby Amidor says: "You don't need to prepare iced vegetables any more than you need to prepare Frozen Fruit." Toby Amidor is A Lady RD with The Wall Street Journal, and he's written a number of very successful cookbooks, including Smart Meals for Beginners and Balanced Recipes.

You can defrost them and then mix them with a salad -- but you definitely need to make sure they defrost completely and at a certain regional temperature level," she says.

Eating vegetables raw can increase their nutritional value and save you time. Ms Dana Angelo White, author of the Healthy Air Fryer Cookbook, claims: 'Exposure to high temperatures can lower certain nutrients, such as vitamin C, but don't stress yourself out - you really need to overcook to destroy all the vitamins.'

For example, Ice corn can be simply thawed in cold water and prepared to be added to a salad. Home heating and air-conditioning can also work, but it takes longer. I like to add frozen cauliflower to my smoothies for added nutrients, she said. It also makes the smoothie mixture perfectly cold.

Frozen Cauliflower

Thawed frozen vegetables

This step is not always necessary; it will eat up your time. It all depends on what you're cooking. Frozen vegetables, however, can also be prepared from the state of ice, amed claims.

Because they're small things (compared to big chunks of roast beef or pork), they're safe to eat as long as their internal cooking temperature reaches a minimum of 135/140 degrees Fahrenheit, she said. That means there's no need to thaw.

What's more, when it comes to frozen herbs, thawing can be counterproductive, White says. Frozen natural herbs can be an excellent taste aid, but they can't be thawed and used after -- they lose their structure in the cold, so be sure to put them directly into hot foods like soups, sauces and prepared pasta, she says.

With various other vegetables, like broccoli and green peppers, you have more vibrating areas. They can thaw and then reheat without losing their integrity,she said, while many other vegetables can do the same. However, in many cases, you may want to completely defrost and remove the liquid from the cold vegetables to avoid turning your food into water

Use a microwave

Microwaving vegetables is a great way to cook them when time is tight. For smaller sizes, the microwave is the best option, white said. I never take the extra time to defrost bags of frozen vegetables like green beans, corn, peas, and carrots, just put them in the microwave.

However, like any hot and humid process, if it goes on too long, it will destroy some vitamins, Aramido says. Instead, try steaming, peeling, frying (sprays made with minimal amounts of oil or food) or stir-frying, she says.

If you're using a microwave, which is perfectly fine, watch your cooking time. The microwave itself can affect how long food takes to cook. Starting at 60 seconds. Stirring is also important, because most microwaves produce location. Traditional ways of using water are also wise. I found that Frozen Cauliflower seems to store a lot of water during the freezing process, and no extra water is needed, she said. For example, if you want to make a soup, sauce or a covered plate to fill your teeth, use a variety of food preparation techniques.

Food preparation time is the same

Cold vegetables may vary in cooking time, so don't assume that all vegetables can be exactly the same.

Different vegetables have different cooking times. For smaller pieces, thinner or softer foods, their cooking time will be faster, Amidor said. She said: But for foods like pumpkins or a lot of vegetables, they may take some extra time to prepare. White said that adding water to smaller foods such as peas and corn can also be used for cooking. Very valuable.

You may also want to cook larger foods instead of eating them raw. White said: I think the biggest food I can think of is potatoes, sweet potatoes, butternut squash, to make them tender and easier to eat.

If you like to cook with frozen vegetables, you should know these stories:

How to freeze vegetables.

Fresh, frozen, DIY, what's the best spiral vegetable?

How to prevent frozen vegetables from freezing