Results from studies that have compared the nutrient content of frozen and fresh produce vary slightly. This is because some studies use freshly harvested produce food, which removes the effects of storage and transport time, while others use produce from supermarkets.
Additionally, differences in processing and measuring methods can influence results สมัคร ufabet
However, in general, the evidence suggests that freezing can preserve nutrient value. And that the nutritional content of fresh and frozen produce is similar.
When studies do report nutrient decreases in some frozen produce, they are generally small.
Furthermore, levels of vitamin A, carotenoids, vitamin E, minerals and fiber are similar in fresh and frozen produce. They’re generally not affected by blanching.
Studies comparing supermarket produce with frozen varieties. Such as peas, green beans, carrots, spinach and broccoli — found the antioxidant activity and nutrient content to be similar.
Frozen produce is nutritionally similar to fresh produce. When nutrient decreases are reported in frozen produce, they’re generally small.
Nutrients in Both Fresh and Frozen Produce Decline During Storage.
Shortly after harvesting, fresh fruits and vegetables start to lose moisture, have a greater risk of spoiling and drop in nutrient value.
One study found a decline in nutrients after 3 days of refrigeration. When values fell to levels below those of frozen varieties. This is most common in soft fruits.
The vitamin C in fresh vegetables begins to decline immediately after harvesting and continues to do so during storage.
For example, green peas have been shown to lose up to 51% of their vitamin C during the first 24–48 hours after harvesting .
In vegetables stored chilled or at room temperature, antioxidant activity declined.
However, although vitamin C can be easily lost during storage, antioxidants like carotenoids and phenolics may actually increase.