A rigorous nutritional analysis from UC Davis reveals surprising findings about frozen versus fresh produce. In 7 of 8 vegetables and berries tested, frozen samples equalled or surpassed fresh produce in vitamin C content. For vitamin E (α-tocopherol), frozen produce showed identical or superior performance across all eight commodities tested, with zero instances of deficiency compared to fresh alternatives.
These results contradict persistent consumer assumptions about produce quality. The difference lies not in the freezing process itself, but in the timing and conditions of preservation. Freezing within hours of harvest locks nutrients at their peak, whereas fresh produce loses micronutrients gradually during the days or weeks between harvest, transport, and storage in conventional refrigeration.
Only β-carotene retention favored fresh produce in specific items, a nutritional distinction that becomes negligible if fresh produce ages beyond five days. Read the full article on GMJ Newsroom.
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