Frozen vegetables

Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, sweetcorn, yam (in Asia) either packaged as a single ingredient or as mixtures.

[1] Modern frozen vegetables with the flash freezing technique was popularized by Clarence Birdseye in 1929.

Generally, reports show that frozen vegetables are as nutritionally beneficial when compared to fresh ones.

[9] An advantage that frozen vegetables have over canned is that many brands contain little or no added salt because the freezing process by itself is able to stop bacterial growth.

Although there is a risk of Listeria starting to grow during improper thawing to exceed the 100 CFU/g limit, the risk of infection remains much lower than other kinds of ready-to-eat food such as smoked fish, cooked meat, and soft cheese.