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

noli's read

This claim is based on particularly solid scientific evidence. A comparative study from the University of California, Davis (published in the *Journal of Agricultural and Food Chemistry* in 2015) analyzed several plants and revealed that the vitamin content (such as vitamin C or E) of frozen products is generally equivalent, and sometimes superior, to that of fresh products. Furthermore, a comparative study conducted by the University of Georgia (published in the *Journal of Food Composition and Analysis* in 2017) simulated standard five-day storage in a home refrigerator. Researchers observed that fresh vegetables rapidly lose a portion of their antioxidants and folates over several days, while rapid freezing immediately after harvest locks in these valuable nutrients at the peak of their vitality. Some nuances exist depending on the varieties: certain compounds that are very sensitive to heat, such as the beta-carotene in some vegetables, may decrease slightly during the blanching step before freezing. Nevertheless, for the vast majority of nutrients, the equivalence is excellent, making frozen vegetables a practical, economical, and highly nutritious daily option.

the sources

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