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Originally published April 20 2005

Frozen fruits and vegetables are acceptable alternative to fresh produce

by Mike Adams, the Health Ranger, NaturalNews Editor

Food scientists have shown that frozen fruits and vegetables can be an alternative to fresh produce when it is unavailable. Much seasonal produce can be made available throughout the year through the quick-freeze method. Studies have shown that by using the quick-freeze method, vegetables and fruits retain most of their nutrients.

The technology to freeze certain foods provides the shopper with more food choices. Out of season produce can be available throughout the year. Producers also are able to transport and store foods without them spoiling. Food scientists can measure the nutrient content of different foods. Foods are analyzed for various minerals, vitamins and fiber. Studies that have compared frozen produce to fresh produce show that in most cases the frozen fruits and vegetables retain their nutrients. A quick-freeze technique is used to freeze produce. When fresh fruits and vegetables are exposed to light and air, the vitamins in the food break down over time. Fresh produce that has been sitting on the shelf long past its harvest date may actually be lower in nutrients than food that is frozen immediately after picking. The highest levels of nutrients can be found in fresh fruit and vegetables that are in season. Otherwise, frozen varieties are a good choice. Using frozen produce is a great way to get a wide variety of important fruits and vegetables into a balanced diet.

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