Studies have shown that frozen vegetables are generally similar in nutritional value to fresh vegetables sold at the grocery store.
Many people save money in the supermarket, switching from fresh to frozen vegetables.
But Google search data reveals that some people on the Internet are wondering if frozen vegetables are just as nutritious as fresh vegetables sold at their local grocery store.
Are frozen vegetables as healthy as fresh?
Yes, frozen vegetables are just as healthy as fresh ones.
WHAT WE FOUND
Frozen vegetables are just as healthy as fresh ones sold at the grocery store Cleveland Clinic and Houston Methodist Hospital. In fact, researchers are found that frozen foods tend to be similar in nutrients to fresh foods.
“Fresh vegetables often taste best, especially if they are in season. But the good news is that the nutritional value of vegetables is not reduced during the freezing process, making frozen vegetables just as healthy as fresh ones,” said Emma Willingham, a former nutritionist at Houston Methodist.
The most useful substances in vegetables, collected directly from the vine. But unless you grow your own vegetables or live near a farm or farmer’s market, chances are you get your fresh produce at the grocery store.
According to A., it usually takes a few days to a few weeks for fresh vegetables to go from the farm to your fridge A study by the University of California, Davis. During this time, the nutrients of the vegetables begin to break down. The exact amount nutrient degradation depends on the type of vegetable and the specific nutrient.
Frozen vegetables, on the other hand, are usually picked and flash-frozen within hours of picking, nutritionist Shelly Maniscalco told VERIFY. This allows frozen vegetables to retain more nutrients, vitamins and minerals, say the Cleveland Clinic and Houston Methodist.
“Freeze is like nature’s pause button. Because frozen vegetables are flash-frozen at their peak nutrient density, they can actually have a higher nutrient profile than fresh vegetables that have been sitting in the grocery store for a while,” Willingham said.
Researchers at the University of California, Davis said the freezing process is usually preceded by blanching, a short-term heating step that inactivates the enzymes, which can result in relatively limited quality loss.
Michigan State University Extension shares his advice to buy frozen vegetables on their website. Their advice includes buying only plain frozen vegetables without added sauces to avoid unwanted fat and calories.
Want something PROVEN?