WHY FROZEN VEGETABLES ARE FRESHER THAN FRESH

Frozen fruit and vegetables can be healthier, with higher levels of vitamins and cancer fighting antioxidants, than leafy ‘fresh’ produce.

Two independent studies found more beneficial nutrients in everything from frozen broccoli florets and carrots to blueberries. In two out of three cases frozen fruit and vegetables scored better on antioxidant-type compounds – including Vitamin C, polyphenols, anthocyanins, lutein and beta-carotene. Consumption of these anti-oxidant compounds is considered beneficial in preventing cancer and supporting the working of the body, brain, skin and eyes.

The somewhat counterintuitive findings stem from the fact that fresh produce gradually loses nutrients as it passes through the supply chain. Although fresh apples, pears, and blueberries are marketed as “just-picked” products straight from harvest, most have spent several weeks in storage. In addition, a substantial amount of fresh fruit and vegetables will continue to degrade in the consumers’ refrigerators.
Conversely, frozen foods retain most of their antioxidants and vitamins, as they are chilled almost immediately upon harvest.

Two teams, one from Leatherhead Food Research and another from the University of Chester, carried out 40 tests to measure nutrient levels in produce which had been sitting in a fridge for three days versus the frozen equivalent.

Overall, frozen foods tended to exhibit higher levels of antioxidants and vitamins, with products like frozen carrots exceeding the “fresh” value by up to 300%.
“Unlike frozen, some fresh produce concentrations of antioxidant compounds exhibited a decrease during refrigerated storage to levels below those observed in the corresponding frozen produce,” said study author, Graham Bonwick, of the University of Chester. “The effects were most noticeable in soft fruits.”

That said, it wasn’t always a clear win for frozen versus fresh produce … for example:

• Frozen sprouts scored higher on all nutrient measures.
• Frozen spinach beat fresh spinach in some but not all nutrient tests.
• Frozen raspberries and peas were about equal to their fresh counterparts.
• Frozen cauliflower and baby sweetcorn showed no major advantages over fresh.
• Frozen blueberries and green beans had much higher levels of vitamin C and polyphenols.
• Frozen carrots had more vitamin C, more polyphenols, three times more lutein, and twice as much beta-carotene.
• Frozen broccoli had more vitamin C and lutein and four times more beta-carotene, while fresh broccoli had more polyphenols.

The findings demonstrate that eating newly picked produce is the healthiest option, however frozen can be almost as good and is often better that items sold as ‘fresh’.

Leatherhead’s Dr Rachel Burch, said: "We must disregard the mistaken opinion that ‘fresh’ food is always better for us than frozen food. These results demonstrate that frozen can be nutritionally comparable to ‘fresh’ produce."

What's your experience? Do you agree with these findings?

Sources: http://www.dailymail.co.uk , http://www.medicaldaily.com/