Frozen vegetables are just as nutritious, if not more so, than fresh vegetables because they are frozen immediately after harvest, which preserves their nutrients, unlike fresh produce which loses its nutritional value during transport and storage.

noli's read

This claim is solidly supported by nutritional science. A major comparative study published by Bouzari et al. (2015) in the Journal of Agricultural and Food Chemistry (laboratory comparative analysis) shows that the content of essential nutrients, such as vitamins C and E, in frozen vegetables is equivalent to, and sometimes higher than, that of fresh vegetables stored for a few days. Indeed, upon harvest, fresh vegetables undergo natural degradation of their nutrients due to light and air. Another study conducted by Li et al. (2017) in the Journal of Food Composition and Analysis (laboratory study) confirms that vitamin loss in fresh produce after 5 days in the refrigerator often exceeds the slight nutrient loss that occurs during the rapid blanching step preceding freezing. Furthermore, the tip to cook cabbage directly from the freezer is excellent for maintaining a crisp texture and preserving fiber.

the sources

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