Frozen vegetables (such as Brussels sprouts) can be even more nutritious and flavorful than their fresh counterparts if prepared creatively.

noli's read

The assertion that frozen vegetables are as nutritious as, or even more nutritious than, fresh vegetables is based on solid scientific evidence. A comparative study from the University of Georgia, led by Dr. Ronald Pegg, showed that frozen vegetables sometimes retain certain vitamins (such as vitamins A and C) better than fresh vegetables stored in the refrigerator for five days. Similarly, work from the University of California, Davis, published in the Journal of Agricultural and Food Chemistry, confirms that flash-freezing immediately after harvest locks in nutrients at their peak levels. However, claiming they are naturally more flavorful is an exaggeration, as freezing creates ice crystals that damage cell walls, often making vegetables softer after thawing. This is where the creator's advice becomes highly relevant: skillful roasting and gourmet seasoning can compensate for this loss of texture and maximize enjoyment on the plate.

the sources

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