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Frequently Asked Question!
Vegetables and fruits are rich in vitamins, minerals, and antioxidants that support overall health. They can help reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. Additionally, their high fiber content aids digestion and promotes a healthy gut.
The recommended daily intake of vegetables and fruits varies depending on factors such as age, sex, and activity level. However, a general guideline is to aim for at least five servings per day, with a mix of different colors and types to ensure a diverse range of nutrients.
All forms of vegetables and fruits have nutritional value, but fresh produce is often preferred for its texture and flavor. Frozen and canned options are convenient and can be just as nutritious, as they are usually processed at peak ripeness.
Berries, leafy greens, citrus fruits, and cruciferous vegetables such as broccoli and cauliflower are all rich in antioxidants, which help protect cells from damage caused by free radicals.
Leftover vegetables can be added to soups, stews, casseroles, and grain bowls, while excess fruits can be turned into smoothies, fruit salads, or homemade jams and sauces. You can also freeze leftover produce for later use in recipes.
Yes, many vegetables and fruits can be frozen to extend their shelf life. Blanching vegetables before freezing can help retain their color, texture, and nutritional value. Fruits can be frozen either whole or chopped, depending on preference.