This article compares the nutrient content of fresh and frozen fruits and vegetables.
However, their nutritional value may differ.
Fresh produce may not always be available, and frozen varieties are a convenient alternative.
Eating more fruits and vegetables may even help protect against heart disease ( 1 ).
They&#;re full of vitamins, minerals and antioxidants, all of which can improve health.
Fresh fruits and vegetables are some of the healthiest foods you can eat.
Frozen produce may have more nutrients than fresh, as it is typically picked at peak ripeness. However, some nutrients are lost during processing, and nutrients in both degrade with longer storage.
Most of the fruits and vegetables you buy are harvested by hand, with a smaller amount being harvested by machinery.
However, what happens after that varies between fresh and frozen produce.
Most fresh fruits and vegetables are picked before they are ripe. This allows them time to fully ripen during transportation.
It also gives them less time to develop a full range of vitamins, minerals and natural antioxidants.
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In the US, fruits and vegetables may spend anywhere from 3 days to several weeks in transit before arriving at a distribution center.
However, the USDA states that some produce, such as apples and pears, can be stored for up to 12 months under controlled conditions before being sold.
During transportation, fresh produce is generally stored in a chilled, controlled atmosphere and treated with chemicals to prevent spoiling.
Once they reach the supermarket, fruits and vegetables may spend an additional 1&#;3 days on display. They&#;re then stored in people&#;s homes for up to 7 days before being eaten.
Bottom Line:Fresh fruit and vegetables are often picked before they are fully ripe. Transportation and storage can take anywhere from 3 days and up to 12 months for some types of produce.
Fruits and vegetables that will be frozen are generally picked at peak ripeness, when they&#;re the most nutritious.
Once harvested, the vegetables are often washed, blanched, cut, frozen and packaged within a few hours.
Fruits tend not to undergo blanching, as this can greatly affect their texture.
Instead, they can be treated with ascorbic acid (a form of vitamin C) or added sugar to prevent spoiling.
Usually, no chemicals are added to produce before freezing.
Bottom Line:Frozen fruit and vegetables are generally picked at peak ripeness. They are often washed, blanched, frozen and packaged within a few hours of being harvested.
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