Fresh, Fresh-stored and Frozen Vegetables and Fruit

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...