Frozen vegetables are just as nutritious, and sometimes even more so, than fresh vegetables, as rapid freezing after harvest preserves their vitamins and minerals, unlike fresh produce which loses nutrients during transport and storage.

noli's read

This claim is based on particularly solid scientific foundations. A notable comparative study published in the Journal of Agricultural and Food Chemistry (2015) demonstrated that the vitamin content (such as vitamin C and vitamin E) of frozen vegetables is entirely comparable, and sometimes superior, to that of their fresh counterparts. Furthermore, research from the University of Georgia published in the Journal of Food Composition and Analysis (2017) confirmed that fresh vegetables stored for a few days in the refrigerator rapidly lose essential nutrients, notably folic acid and vitamin A, compared to vegetables frozen immediately after harvest. Although the blanching step before freezing can cause a slight decrease in certain water-soluble vitamins, this loss generally remains lower than that caused by the transport and storage of fresh produce. The argument regarding optimal maturity at the time of harvest for freezing is also validated by research conducted by the University of California, Davis. Therefore, choosing frozen vegetables is an excellent, scientifically validated strategy for maximizing nutritional intake in a simple and economical way.

the sources

1. 1Rickman JC, Barrett DM, Bruhn CM 2007
2. 2Rickman JC, Bruhn CM, Barrett DM 2007