Most of the available scientific research suggests similar nutritional values between fresh produce and their frozen counterparts. However, others believe that only those things that naturally survive freezing temperatures (i.e., low water content items such as nuts and seeds) are appropriate for freezing. Some raw foists point to the fact that most frozen foods are blanched (briefly boiled) prior to the flash freezing process, thus destroying some of the nutritional content.
While there is some truth to this, and to the argument that freezing high water content items causes some damage to produce, I believe frozen fruits are generally safe and nutritious, especially when there is no fresh alternative. It’s always best, of course, to use fresh when available and in season. But, don’t keep yourself from enjoying a great life-giving smoothie just because, for example, strawberries aren’t in season right now.
First of all, figs and dates are two completely different fruits. Also, figs, which range dramatically in color, grow on Focus trees while dates, light brown in hue, grow on palms. Figs take on a teardrop shape and contain many small seeds. Their counterpart, dates, are oblong and have one large pit inside them. Figs aren’t just deliciously sweet with a complex texture, but they are a rich source of potassium, calcium, and fiber as well.
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Similarly, dates are ‘nuggets of nutrition’ that supply a substantial amount of both soluble and insoluble fiber and potassium. Despite their few differences, both fruits are wonderful to use as natural, raw sweeteners–in place of syrups and refined sugars
