How nutritious are commercially-frozen vegetables compared to fresh vegetables?
This answer is brought to you by many of the Australian nutrition professionals who regularly contribute to a nutrition email discussion group. Freezing is a very efficient method of preserving the nutritional value, texture and flavour of many vegetables. Most vitamins will keep well in frozen vegetables. Carotene (a compound that is converted to vitamin A in the body) may actually be better preserved in frozen produce because packaging keeps the vegetables away from light (which destroys carotene). For example, frozen peas typically have about 60% more carotene than ‘fresh’ peas (that have been exposed to light during their trip to the market and while awaiting sale). Some losses of vitamin C and folate (also known as folic acid) occur during commercial freezing. About 25% of the vitamin C, and perhaps a greater percentage of the folate, will be lost during the blanching process that precedes commercial freezing. A smaller quantity (perhaps 10%) of the thiamin (formerly called vitami
