Initially, the level of vitamins and both are about the same, the researchers found.
However, fresh fruits and vegetables tend to lose their useful properties during storage in the refrigerator. The results of the study conducted by experts from the University of Georgia (USA), was published in the journal of Food Composition and Analysis.
Scientists within two years, we analyzed the levels of vitamin C, provitamin A and folic acid in frozen and fresh broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries. In this part of the fresh produce was straight from the garden, and part of, before you get on the table to the consumer, for five days stored in the refrigerator, as is usually the case in large supermarkets.
In the end, the researchers found no differences in the levels of nutrients between frozen and fresh vegetables and fruits. However, a comparison of frozen products and the one that lay in the refrigerator, were not in favor of the latter.
Often frozen fruits and vegetables were significantly more vitamins than fresh, but stored for five days at a low temperature. Scientists believe that this effect stems from the fact that during storage, fruits and vegetables lose some of their useful properties, what can be said about frozen foods.
“The data do not confirm the perception among consumers of the opinion that fresh fruits and vegetables have significantly higher nutritional value than frozen,” conclude the study authors.
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