Sometimes frozen fruits and vegetables are more nutritious than fresh!

Sometimes frozen fruits and vegetables are more nutritious than fresh!

 Fruits and vegetables chosen for freezing tend to be processed at their peak ripeness, a time when as a general rule they are most nutrient-packed.
While the first step of freezing vegetables blanching them in hot water or steam to kill bacteria and arrest the action of food-degrading enzymes causes some water-soluble nutrients like vitamin C and the B vitamins to break down or leach out, the subsequent flash-freeze locks the vegetables in a relatively nutrient-rich state.

On the other hand, fruits and vegetables destined to be shipped to the fresh-produce aisles around the country typically are picked before they are ripe, which gives them less time to develop a full spectrum of vitamins and minerals. Outward signs of ripening may still occur, but these vegetables will never have the same nutritive value as if they had been allowed to fully ripen on the vine. In addition, during the long haul from farm to fork, fresh fruits and vegetables are exposed to lots of heat and light, which degrade some nutrients, especially delicate vitamins like C and the B vitamin thiamin