Nutritionist Q&A

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Every meal we make is calibrated by our in-house nutrition team - not an algorithm. Here's where they answer the questions we get most, in plain language, backed by evidence.

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Question of the Month

“Are frozen meals as nutritious as fresh meals?”

They can be. The flash-freezing process stops nutrient degradation immediately after harvesting or cooking. Studies show frozen produce often retains vitamins A and C better than fresh produce that has spent a week in transit or sitting in a refrigerator drawer.

Accredited Practising Dietitian · 12 years

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The Questions We Hear Most.

We mainly use olive oil for cooking, while using sesame oil, coconut oil and butter in certain meals to enhance the flavour.

Sodium acts as both a natural preservative and a flavor amplifier since frozen food can lose flavor intensity when reheated. If your favorite meal is high in sodium, here are some tips that will help.

Drink extra water throughout the day.
Keep the rest of your daily meals low in sodium.
Add fresh, unsalted vegetables (like steamed broccoli or baby spinach) directly into the bowl to dilute the sodium density while increasing the overall volume.

Nutrition Science · Featured

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