Fresh vs Frozen

Fresh vs. Frozen Foods: Biting into the Myths

When it comes to fruits and veggies, we’re told fresh is best, right? But is that bag of frozen broccoli actually hiding superpowers in plain sight? Let’s put fresh and frozen foods to the test—myth-busting style.

Freshly Frozen Science

Believe it or not, frozen fruits and vegetables are often nutritional powerhouses. Here’s why: once picked, fruits and veggies are blanched (a quick hot-water bath to stop spoilage) and then flash-frozen in just a few hours. This locks in nutrients like vitamins and minerals, keeping them intact from farm to freezer. So, by the time you’re grabbing that frosty bag, there’s a good chance it’s nutritionally on par with its “fresh” aisle counterpart. And thanks to that shock-freeze process, the taste and texture also stay just right—as long as you don’t break the cold chain (translation: if it’s a block of spinach, someone let it defrost and re-freeze. Oops).

But Fresh is Fresher... Right?

Here’s the thing: fresh doesn’t always mean fresh. Supermarket fruits and veggies often take a detour—from farm to wholesaler, then on a not-so-speedy route to the shelves, which can mean they’ve been on the road a bit. By the time those veggies reach your cart, they might have been out of the ground for weeks. And during all that sitting, they’re quietly losing nutrients (light, oxygen, and heat are no friends of vitamin C). In fact, a “fresh” bag of spinach in the produce aisle may have already lost up to half of its vitamin C before you even get home!

Home-Grown Perfection

Home-grown fruits and veggies, on the other hand, are the nutritional gold standard. Straight from your garden, you get maximum freshness, flavor, and a pesticide-free guarantee. Got an overflow of tomatoes? Toss them in the freezer! That way, even in January, you’ll be enjoying a taste of summer without missing out on those good-for-you nutrients.

Cooking Counts

Now, whether fresh, frozen, or home-grown, preparation is everything. Over-boiling veggies or using too much water can zap those precious nutrients, so steaming is your friend here. And for frozen veggies, skip the thawing; just toss them into the pan and let them work their magic.

So, next time you’re choosing between fresh or frozen, don’t freeze up! Both have their perks—just depends on the journey they took to reach your plate. Happy munching!

Was this article helpful

• YES
• ABSOULUTELY YES

By S Badrinath