According to the results of one of the latest research, frozen fruits and vegetables in many cases are much more nutritious than fresh, because fresh products may lose vitamins when they stand in the refrigerator for a long time.
Creators of this Journal of Food Composition and Analysis consider took after individuals regularly purchasing and eating fruit and vegetables foods, and for over two years, they gauged the nutritive piece of three sorts of items: fresh, frozen and groceries stored in the refrigerator for several days.
The tests were made on broccoli, cauliflower, corn, vegetables, spinach, blueberries and strawberries.
Researchers analyzed the convergence of three key supplements in foods grown from the ground: Vitamin C, Vitamin An and folic corrosive.
These three nutrients are soluble in water, so it’s easy to study.
In the tests, frozen fruits and vegetables surpassed the fresh foods stored in the refrigerator.
“The results of this research do not support the consumer’s generally accepted opinion that fresh foods have a higher nutritional value than frozen,” the researchers said.
Fresh products usually contain the most nutrients immediately after harvesting, but those nutrients begin to disappear after fruits and vegetables are rounded, packed and marketed.
As they touch base at our supper table they have effectively lost a significant part of the dietary esteem contrasted with the foods frozen immediately after harvesting.
Be that as it may, the most imperative is the measure of products of the soil imported amid the day, regardless of whether crisp or frozen so keep in mind your vitamins in the three meals.