The Frozen Food Foundation and the University of Georgia have conducted a study that compared the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables, and surprisingly the results reveal that the nutritional value of many frozen fruits and vegetables are generally equal to that of their fresh counterparts. The study even found that nutritional value, specifically the amounts of Vitamin A, Vitamin C and folates, of some frozen fruits and vegetables is greater than that of fresh-stored produce.
The study mimicked consumer purchasing and storage habits of blueberries, strawberries, corn, broccoli, cauliflower, green beans, green peas and spinach. To account for variables such as growing conditions, country of origin and time in the supply chain, composite samples were prepared from fresh and frozen fruits and vegetables purchased from six independent grocery stores. Each fruit and vegetable was analyzed under three conditions: frozen; fresh (on the day of purchase); and fresh-stored (after five days of storage in a kitchen refrigerator). Surveys show that Americans may, on average, store perishable fruits and vegetables for up to five days or more, based on bi-weekly grocery shopping habits.
"Our research shows that frozen fruits and vegetables are nutritionally equal to – and in some cases better than – their fresh counterparts," said University of Georgia Associate Professor Dr. Ronald Pegg, who led the study. "In particular, Vitamin A was greater in frozen fruits and vegetables than select fresh-stored fruits and vegetables." To read more, click HERE.
