Nutritional Benefits - Vegetable

Locking in the goodness

Research has shown that levels of nutrients in some vegetables begin to drop as soon as they are picked, which means that fresh vegetables can lose up to 40% of nutrients.

By freezing most of our vegetables within hours of being picked, not only do we lock in their great taste, but also their natural vitamins. Neat idea, isn’t it?

Scientific evidence shows levels of Vitamin C in frozen vegetables (e.g. peas, broccoli and green beans) are higher than vegetables stored for a few days at chilled/ambient.*

*Source: Favell, DJ (1988). A comparison of the vitamin C content of fresh and frozen vegetables. Food Chemistry, Vol.62, No.1, pp59-64.

Five a day

The Food Standards Agency recommends that consumers should eat a wide variety of fruit and vegetables and aim for at least five portions a day.

As part of our commitment to helping consumers to eat a healthy balanced diet (and helping caterers serve them a variety of vegetables), we’ve a full range of vegetables all of which are easy to cook, portion-controllable and ideal for use as side-of-plate servings, or ingredients in dishes.

For more details, visit: www.5aday.nhs.uk/whatcounts/WhatCounts.aspx

Soya Beans

Peas

Kids Steam Bag Mixed Vegetables – Carrots, Sweetcorn & Peas

Seasoned Steam Bag Mixed Vegetables – Carrots, Green Beans & Peas

Steam Bag Mixed Vegetables – Carrots, Broccoli & Peas

Steam Bag Mixed Vegetables – Carrots, Broccoli Florets & Sweetcorn