Reasons to buy frozen vegetables

For as long as frozen products have existed -and we have been in this business for more than 50 years-, the two main branches of products that started to be bought were those from the sea and those from the land, fish and vegetables. On our own website you can find vegetables and preparations of different types and brands for sale to wholesalers and retailers, and although fresh vegetables may be more advisable, buying frozen vegetables is still the most practical option for a number of reasons.

At Mariscos Apolo you can find the following frozen vegetables:

• Salad
• Super baby beans
• Flat bean
• White beans
• Mushroom
• Cauliflower
• Peas
• Chickpeas
• Spinach
• And other options such as prepared from the field

Why is it better to buy frozen vegetables?

1. They’re healthier. Although it may seem untrue, and the truth is that it’s surprising, frozen vegetables are healthier than, let’s say, regular vegetables. Unless the food travels from the garden directly to our pots and pans, those carrots, beans or spinach that are resting in the supermarkets lose their properties to the air while waiting for us to buy them -and we can be talking about days-. As this interesting -really interesting- article from Finanzas.com explains, frozen spinach still keeps 85% of its vitamin C up to 4 months after deep-freezing, and the one on the shelf-breathing shelf is losing it for hours. This is not equally valid, for example, for tomatoes, bananas or avocados, which can lose properties if frozen. But the aforementioned, plus frozen peas or frozen beans, are highly recommended.
2. They are a source of protection. As we have said, a frozen spinach or broccoli has more vitamin C if it is thawed and consumed. In the cold months, they are the most recommended vegetables to maintain the line being protected against inclement weather (in addition to the orange, of course).
3. They travel in better conditions to where they are not. That is, they can reach places where their cultivation is not frequent or conducive, and be consumed as if they had been harvested only a few hours before. That vitamin C, E and fiber that frozen broccoli or frozen cauliflower have could not be easily found in those places where the temperature exceeds 25ºC or 30ºC, because they are best grown in cool climates.
4. Thawing them is simple. To bring frozen vegetables back to life, the only thing to do is to add them at the moment of cooking, that is, directly to the stew, at the moment when we add the other fresh vegetables. If what we want is to cook them separately, we must put them in boiling water, and they cook faster than the fresh ones besides (with the spinach two minutes are enough, for example). It is necessary to drain them well, of course. And although this Consumer post mentions it, if we can avoid the microwave, all the better.
5. They store easily. And they last a very long time in excellent condition. For a restaurant or bar it is a simple way to always have food ready to be cooked, without wasting too much time, and without having to go every day to the market to buy more vegetables that sooner or later will have to be discarded if they have not been used.

And although it may not have much to do with consumption, for our farmers it is a wonderful export channel. For example, in Almeria, where exports of frozen vegetables grew by 10%, as has been published recently. There are many countries that want to buy frozen vegetables from Spain.

Apollo Seafood