Are Frozen Fruits and Veggies as Healthy as Fresh?
People tend to frown on frozen vegetables and fruits, but fresh is not always the best. In an article published in the June 2017 issue of the Journal of Food Composition and Analysis, researchers measured the nutritional content (vitamin C, vitamin A, and folic acid) of three types of products: fresh, frozen and ground And then refrigerated for 5 days) over a period of 2 years. The items examined were broccoli, green beans, blueberries and strawberries.
In most cases, the vitamin content was not different among the three groups, but when there were significant differences, frozen fruits and vegetables were more often than the newly stored versions. While fresh produce is typically more nutrient rich when harvested, nutrients degrade during transportation, while food is sitting in tents and until we retrieve our refrigerated items. On the other side, frozen counterparts are frozen almost immediately after harvest, blocking nutrients and prevents worsening.
Food to go? Buying fruits and vegetables fresh from local sources and consuming them quickly is likely to still be the best, but a practical and economical product below zero is a nutritious return. In addition, fruit and vegetable people who work below zero in their diet have been shown to benefit from an increase in consumer products in general, than those who avoid them, and the former also have a higher consumption of essential nutrients such as Potassium and calcium, according to research supported by the Frozen Food Foundation.