Faced with the daily challenge of providing children with a healthy and balanced diet, frozen vegetables are emerging as a smart, nutritious, and convenient option for parents and caregivers.
For this reason, the Spanish Association of Frozen Vegetable Manufacturers (ASEVEC), in collaboration with primary care pediatrician Dr. Laura Morlán Herrador, emphasizes the importance of including frozen vegetables in children’s diets, especially for those aged 3 to 13 years.
“They are a very practical alternative in today’s lifestyle and an effective way to ensure a varied and nutrient-rich diet during childhood,” says Dr. Morlán Herrador.
In fact, a recent study* concluded that consumers of frozen fruits and veg have significantly higher intakes of fiber, potassium, and calcium compared to those who do not consume them. Additionally, frozen vegetables are available year-round, ready to cook, and do not require peeling, cutting, or washing.
Ultra-freezing preserves nutritional and organoleptic quality
“The fact that they retain all their properties intact makes these foods an ideal and healthy choice for children’s nutrition,” highlights the pediatrician.
Frozen vegetables retain their nutritional and organoleptic qualities due to the ultra-freezing process, which helps preserve essential nutrients such as vitamins A, C, and E, along with minerals and fiber.
In this regard, various studies have shown that “frozen vegetables can contain nutrient levels equal to or even higher than those of fresh vegetables stored for several days,” says Álvaro Aguilar, Secretary General of ASEVEC. This claim is also supported by Spain’s Ministry of Health, which states that “there is no reason not to buy frozen vegetables, as they can be a good way to always have healthy food on hand.”
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“Promoting vegetable consumption from childhood is a commitment to raising a healthier, more conscious generation. Frozen vegetables are a key tool for building the future of food: accessible, balanced, and sustainable,” concludes Aguilar.
