Fresh, Fresh-stored and Frozen Vegetables and Fruit
Posted:
2017-08-30
A two-year study (2011-2013) compared L-ascorbic acid, folate and trans-B-carotene (pro-vitamin A) in three different process states of products: fresh, fresh-stored (held for five days in the refrigerator) and frozen produce (blueberries, broccoli, cauliflower, corn, green beans, green peas, spinach and strawberries). Produce was purchased from six supermarkets within a 40-km radius of Athens, GA in the U.S. Within the majority of comparisons, the authors found no significant differences in the three nutrients between fresh, fresh-stored and frozen produce. Where significant differences were noted, the nutrient content of fresh and frozen varieties tended to be greater than fresh-stored produce. Exceptions included fresh versus frozen blueberries, green beans and spinach, with fresh having a greater content of trans-B-carotene, and frozen broccoli and green beans, which were lower in folate than their fresh counterparts. The authors suggest consumers consume their fresh produce as soon as possible after purchase. Authors declared this research was supported by a grant from the Frozen Food Foundation.