Frozen Vegetables

  Frozen fruits and vegetables are usually harvested at their peak maturity. After harvesting, vegetables are often washed, bleached, cut, frozen, and packaged within a few hours.
  A study conducted by researchers from the University of Georgia in collaboration with the Frozen Food Foundation suggests that frozen and fresh fruits and vegetables may have the same nutritional value, including strawberries, blueberries, cauliflower, broccoli, peas, green beans, and spinach.
  Researchers used standardized analytical methods to examine the concentrations of vitamin C, vitamin A, and folate in frozen and fresh fruits and vegetables as described above. The results indicate that there is no difference in vitamin content between the nutritional composition of frozen and fresh fruits and vegetables. Scientists have also found that some of these frozen fruits and vegetables contain higher levels of vitamin C, vitamin A, and folate than fresh stored products.