UC Davis Study Reinforces the Nutritional Benefits of Frozen Fruits and Vegetables
Nearly 90 percent of Americans fail to consume the recommended amounts of vegetables and nearly 80 percent fail to meet dietary recommendations for fruit.1 While Americans struggle to add more fruits and vegetables to their diets, a recently concluded study reveals one simple solution: frozen.
The Frozen Food Foundation partnered with the University of California-Davis (UC Davis) to evaluate the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables: blueberries, strawberries, carrots, corn, broccoli, green beans, green peas and spinach.
The study, conducted by lead researcher Dr. Diane Barrett of UC Davis, used methodologies designed to eliminate discrepancies in the harvesting, handling and storage of fruits and vegetables used in the analysis. Like produce found in farmers’ markets, the fruits and vegetables used in the study were locally grown, harvested and stored by the UC Davis research team. Each fruit and vegetable was analyzed under the following conditions: frozen (analyzed within 24 hours of harvest and after 10 and 90 days of storage in a freezer) and fresh-stored (analyzed within 24 hours of harvest and after three and 10 days of storage in a refrigerator).
Study results reveal that the nutritional value of frozen fruits and vegetables are generally equal to – and in some cases better than – their fresh counterparts.
The nutritional value of water-soluble vitamins – namely the amount of riboflavin (vitamin B2) and vitamin C (ascorbic acid) – was generally the same or greater in frozen versus fresh produce.
The study found that freezing has a positive effect on the vitamin E content of the fruits and vegetables as compared with fresh. Additionally, the nutrient value of five minerals (calcium, magnesium, zinc, copper and iron), fiber and total phenolics (health-promoting plant compounds) were, for the most part, well-conserved in frozen fruits and vegetables as compared to fresh.