Frozen vegetables are less nutritious than fresh vegetables
There is probably little nutritional difference between fresh and frozen vegetables. The
nutrient content of frozen vegetables can be higher or lower compared with the fresh equivalent.
It can be higher because the vegetables destined for freezing may have been picked at peak
condition and frozen immediately after harvesting. In comparison, 'fresh' vegetables may lose
some nutrients during transport and storage prior to purchase and subsequent cooking.
Frozen vegetables can also lose nutrients if they are blanched prior to freezing. However, because
blanching causes some tenderisation, less time is needed to cook frozen vegetables. The length
and method of cooking (boiling, pressure cooking, steaming or microwaving) will ultimately have
the greatest impact on the nutrient content of the vegetable when it appears on our plates.