Nutritional study shows frozen produce can rival fresh options

Research from the University of California, Davis, indicates that frozen fruits and vegetables can possess vitamin levels comparable to, or even higher than, their fresh counterparts. A study published in the Journal of Agricultural and Food Chemistry analyzed eight products—including corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries—focusing on vitamin C, B2, vitamin E, and beta-carotene.

The nutritional differences depend on the specific food item and the nutrient being measured. Experts suggest that freezing fruit at home after washing and cutting can preserve its natural structure, fiber, and water content without the need for added sugars used in preservation.

Regarding culinary preparation, specifically for frozen spinach, experts and home cooks suggest that proper draining is essential to avoid unpleasant textures. Methods include squeezing the spinach by hand after thawing or using a cut corner of the thawing bag to drain excess liquid before cooking.