Fresh or frozen: What’s the difference?
How do fresh and frozen produce stack up in terms of nutritional content? Here is what researchers at the University of California–Davis found:
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- The carbohydrate, protein, fiber, and mineral content are similar between fresh and frozen.
- Fresh produce can lose half of its vitamins and phytonutrients during storage or cooking.
- Fewer of the fat-soluble vitamins A and E are lost in the frozen packaging process compared with water-soluble vitamins like C.
- Frozen produce may contain more vitamins and phytonutrients than days-old fresh items, though additional cooking and storage after defrosting may close that gap.
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