Studies have shown that frozen fruits and vegetables may be more nutritious, because they contain more vitamins and anti-cancer antioxidants in comparison with fresh food.
As a result of two independent researches, scientists have found that frozen fruits and vegetables, from broccoli to its long distant cousin blueberries, have a higher number of beneficial nutrients.
In two out of three cases of frozen foods contain more antioxidant compounds, including vitamin C, Polyphenols, Anthocyanins, Lutein and Beta-carotene.
Consumption of these substances is considered healthier, because it helps prevent cancer.
The traditional conception is simple: when you buy fresh dairy products, its freshness and health boosting value seems almost guaranteed. However if you observe the delivering process carefully, anyone can eventually realize the “freshly picked” products have been frozen up beforehand, then put on the shelves in disguise of non-freezing items, not to mention the time when you put it back into your home fridge for a several days before consumption, whereby the quality deteriorates and lose most of the nutrient factors.
In the case of fruits and vegetables, which are sold in refrigerator, were frozen soon after harvest and retain higher levels of vitamins and antioxidants.
Two independent teams of scientists from the Association of Food Research and the University of Chester had conducted 40 tests to determine the levels of nutrients in the product, which was stored in the refrigerator for three days after thawing.
The results show that consumption of frozen or chilled foods are much more preferable because the volume of vitamins and antioxidants are often higher than in the product sold as “fresh.”
“We have to ignore the erroneous belief that”fresh” products are better frozen. Our results show that frozen products, by their value can be compared with vegetables from the garden or farm house”- said Dr. Rachel Burch.
Her team found that the frozen broccoli in vitamin C, Lutein and beta-carotene to be four times higher than the one that is sold in the supermarket in non-frozen form.
As well as frozen carrots was having three times more Lutein and two times more beta-carotene, also higher and in the content of vitamin C and Polyphenols.
Researchers at the University of Chester, who had come to the same conclusions, found that frozen blueberries and green beans were also much higher in vitamin C and Polyphenols value.
