Many people believe that frozen foods are unhealthy, and therefore assume that frozen vegetables are not as fresh or nutritious as regular fresh vegetables. However, recent research shows that frozen vegetables actually have a higher nutritional value than regular fresh vegetables.
Once harvested, fruits and vegetables gradually degrade and lose nutrients. By the time most produce reaches market shelves, they are not as fresh and nutritious as when they were first picked.
Sometimes, farmers harvest fruits and vegetables before they are ripe to facilitate long-distance transportation or maintain a good appearance. This reduces the time for the fruits and vegetables to develop their full vitamin and mineral content. Even if the fruits and vegetables continue to ripen, they actually contain fewer nutrients than fully ripened fruits and vegetables. Furthermore, during transportation, fruits and vegetables are exposed to a lot of heat and light, which degrades some nutrients, such as the more fragile vitamins C and B1.
Frozen vegetables, however, are usually frozen at the peak of their ripeness, when their nutritional value is at its highest. This locks in the most nutrients and antioxidants, preserving the freshness and nutrients of the vegetables without affecting their flavor. This processing method causes the water in the vegetables to quickly freeze into regular, tiny ice crystals, evenly distributed within the cells. This prevents the vegetable tissue from being damaged and prevents the biochemical processes within the vegetables from continuing, preventing the growth of bacteria and mold. Quickly thawing vegetables is very convenient; no washing or cutting is required. Because most frozen vegetables are already steamed, and some may also contain seasonings like salt, they are cooked quickly over high heat, resulting in a flavor, color, and vitamin content that is nearly identical to fresh vegetables.
