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Steph Grasso, MS, RDwhat it claims
This claim is based on a solid biological reality: frozen vegetables are harvested at peak maturity and flash-frozen, which locks in their valuable nutrients.
noli's read
This claim is based on a solid biological reality: frozen vegetables are harvested at peak maturity and flash-frozen, which locks in their valuable nutrients. Conversely, fresh produce naturally loses vitamins throughout transport and storage. A comparative laboratory study from the University of California, Davis (Bouzari et al., 2015) shows that the vitamin content (notably C and E) of frozen vegetables is equivalent to, or even higher than, that of fresh produce stored in the refrigerator for a few days. Another comparative study conducted by the University of Georgia (Pegg et al., 2017) confirms this finding for vitamin A and folates, which remain better preserved thanks to cold temperatures. On the other hand, claiming they are “more flavorful” is highly subjective and often exaggerated, as freezing generates ice crystals that alter the firm texture of vegetables. Finally, certain nutrients like beta-carotene (notably in carrots or spinach) tend to degrade more during the freezing process compared to fresh produce.
the sources
Claimed by Steph Grasso, MS, RD. Noli grades the claim, never the person.
Decoded by Noli · July 13, 2026 · the original post
What’s uncertain
Exact nutrient differences depend on the specific food, storage time, and how you cook it, so neither fresh nor frozen wins across the board. Both are good choices.
Steph Grasso, MS, RD in the Register88 claims graded · solidity 92/100See their record →Other advice in the Register that leans on the same research.
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