19 Frozen Vegetables- Broccoli shutterstock_468500402.jpg

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Frozen vegetables are usually picked when they are ripe, Dr. Weil says. They are then “blanched in hot water to kill bacteria and stop enzyme activity that can spoil food. Then they're flash frozen, which tends to preserve nutrients.” Canned vegetables tend to result in nutrient loss, which is why healthy people usually store frozen vegetables in their kitchen.