Frozen vegetables, such as Brussels sprouts, can be even more nutritious and flavorful than fresh vegetables.

noli's read

Regarding nutrient intake, this idea holds up particularly well. A laboratory comparison study published in the Journal of Agricultural and Food Chemistry by Bouzari et al. shows that the vitamin content of frozen vegetables is comparable to, and sometimes higher than, that of fresh vegetables. Indeed, vegetables intended for freezing are harvested at optimal maturity and flash-frozen, which halts the degradation of sensitive nutrients like vitamin C. Conversely, fresh vegetables lose nutritional value during transport and shelf storage. Another comparative study from the University of Georgia published in the Journal of Food Composition and Analysis confirms that folate levels in several frozen vegetables exceed those of fresh versions stored for five days in the refrigerator. Regarding taste, it is more nuanced: although freezing can slightly alter fiber texture due to ice crystals, an appropriate cooking method (such as roasting) allows for the concentration of natural flavors for a very savory result.

the sources

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