CooperDragon":3aqpigg6 said:I've thawed out frozen peas before and offered those in a salad but I haven't tried freezing fresh veges. I'd be concerned with some of the nutrients being lost during freezing but that may not be a valid concern. I would provide as much fresh food as you can and supplement with frozen. What you can get available will probably vary with the seasons. You could also start growing your own veges. I have some potted greens that I keep inside over the winter and a full garden during the summer which helps. Kingofnobbys has seen success with freezing chopped veges in ice cube trays and thawing out a portion each day. That may be worth trying https://www.beardeddragon.org/forums/viewtopic.php?f=18&t=221116&p=1715826
CooperDragon":12al0ufl said:I think it's relative. In my opinion most of those things are fine on a somewhat regular basis when combined with a nice varied salad with a few different items in it.
CooperDragon":3cohv92j said:Yes, to an extent. I've had good luck mixing in bok choy, bell peppers, pumpkin, green beans and kale with the staple greens and some staple veges like zucchini and yellow squash on a regular basis.
CooperDragon":1cz44jgp said:That's a pretty extensive list. I'd say something like pick a staple green out of collard greens, turnip greens, dandelion greens, and mustard greens. Then pick one or two items from the rest of your list. Then maybe once or twice a week pick out a fruit to add as a garnish. I've had good luck with blackberries and raspberries. Strawberry tops have been popular too. Mixed results with blueberries - sometimes they cause upset stomach. In general, variety is key. Go with more of the staple greens than anything but if you can't get them sometimes that's OK just fill in with what you can get. There's no set fast rule on it, it's just a general guideline.
Taterbug":1i0b89kq said:Freezing doesn't damage nutrients (I believe that basically an old wives tail) but thawing (things leach out in the water that is lost) and blanching (most greens need to be blanched to be frozen) can cause nutrient loss.
The general logic behind the staple greens is they are usually pretty good sources of calcium - calcium deficiency is a very common problem in pet reptiles (and other pets for which 'complete diets' don't exist). On the list Cooper linked, or really any bearded dragon feeding guide you'll see the Caratio - this is a general idea of how much calcium is available, compared to phosphorus - ideally 2:1 is a good ratio. Personally I have no problem feeding 'occasional' foods frequently (daily or ever few days) as long as I'm paying attention to why they are occasional, I'll make high calcium food a majority of the meal or supplement with calcium powder. I try to get things that are fresh, sometimes the greens are really nice and sometimes they are pretty gross. Depending on your daughters interests it may even be a chance for her to learn more about nutrition/foods. This is a pretty good summary for building a diet. http://www.reptileforums.co.uk/forums/feeder/1048690-calculating-out-ratios-supplmentation-edible.html
Of your list I would limit the offering of herbs (in small amounts probably OK, but a whole basil salad maybe not...) and cabbage (this is typically higher in anti-nutrients). Also, Cassava/yuca (unrelated to yucca) needs to be cooked before eating.
Winter squashes keep really well, if they are kept cool and dry (like in a basement).
GoBigGuy":37o2t3uj said:Would this be a good list to give her? Anything I should remove or change?
Daily Salad Mix Ingredients -Pick 3 & No More Than 1 Fruit
Collard Greens
Asparagus
Nectarine
Cactus Pad/Leaf
Fresh Basil
Papaya
Endive
Carrots
Pea Sprouts
Escarole
Fresh Cranberries
Peach
Mustard Greens
Yellow Bell Pepper
Snap Peas (pea & pod)
Acorn Squash
Bok Choy
Plum
Butternut Squash
Green Cabbage
Fresh Rosemary
Spaghetti Squash
Cantaloupe
Strawberries
Summer Squash
Grape Leaves
Wheat Grass
Turnip Greens
Honeydew Yams
Apple (peeled)
Kale
Yucca Root
Apricot
Leeks
Zucchini
CooperDragon":37o2t3uj said:Yes, to an extent. I've had good luck mixing in bok choy, bell peppers, pumpkin, green beans and kale with the staple greens and some staple veges like zucchini and yellow squash on a regular basis.
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