Fresh Frozen Food

The truth

  • Frozen vegetables have approximately 20% MORE vitamins than fresh ones
  • A frozen Fish is normally frozen within 2 hours from catch and on sea
  • A Findus pea is frozen within 3 hours from harvesting
  • A "fresh" asparagus is normally 10 days old and has lost 20%-40% of its vitamins
  • A "fresh" Fish is in AVERAGE 8-9 days old when sold as "fresh" in the fish counter

 

 

Frozen beans contains 12 times more vitamin C

A study shows that fresh vegetables can lose significant amounts of vitamin C from harvest time, during transport and storage, until the they are purchased and consumed by consumers. The content of vitamin C was remarkably low in including green beans, spinach and broccoli. Corresponding frozen vegetables contained significantly higher levels. This despite the fact that these are parboiled before freezing and then lose some water soluble vitamin. Frozen green beans contained 12 times more vitamin C than fresh ones, frozen broccoli 3 ½ times more vitamin C than fresh ones and frozen spinach 2 ½ times more vitamin C than fresh ones.

 

 

Results in brief:

  • Frozen vegetables have a more balanced nutritional level than fresh ones
  • Fresh vegetables lose significant amounts of vitamin C due to long storage times
  • Frozen green beans contains 12 times more vitamin C than fresh ones
  • Frozen broccoli had 3 ½ times higher in vitamin C than fresh content E and vitamin A are similar in frozen and fresh vegetables
  • Vitamin E levels in the frozen vegetables are higher than previously published values ​​of NFA
  • Mineral content is the same in fresh and frozen vegetables with the exception of fresh spinach contain higher levels of all minerals, especially iron.
  • Significant amount of minerals are washed away by the consumer preparing fresh vegetables.
  • Minerals as in fresh and frozen - with the exception of fresh spinach to top the charts

The survey studied the frozen and fresh vegetable in concentration of the minerals iron, calcium, magnesium and potassium. Peas and carrots contain insignificant amounts of these minerals while particularly fresh spinach topped lists of high minerals