25/02/2025
Fresh or frozen
Reaearchers measured the levels of four vitamins in eight types of frozen and fresh fruits and vegetables: strawberries, spinach, broccoli, corn, carrots, peas, green beans and blueberries. They found that while fresh and frozen versions generally had similar levels of vitamins, there were notable exceptions. And the frozen came up on top.
And here's some of the reasons why. The fresh food you see in the stores lose their nutrients. Fresh foods gets picked from afar and it takes longer to get to our fruits and vegetables stands. In one study from 2003, researchers calculated that conventionally grown produce travels, on average, nearly 1,500 miles before reaching consumers. Other factors is frozen gets picked at an earlier age and quickly frozen when it's at its peak of vitamins and minerals. Fresh sits on the shelf and nutrients start to deplete.
https://pubs.acs.org/doi/10.1021/jf5058793
https://www.canr.msu.edu/news/how_far_did_your_food_travel_to_get_to_you
Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Samples...
