Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.
“We were quite surprised to find there were no significant differences,” says study author Diane Barrett, an emerita professor in the Department of Food Science & Technology at UC Davis.
“Overall, the frozen was as good as fresh, and in some cases the frozen fruits and vegetables were better than fresh,” Barrett says.
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