For example frozen vegetables from the supermarket have higher nutrient contents then from the farmers market because they get deep frozen so shortly after harvest.
To a statistically significant degree?
Well to be specific it highly depends what we are looking at. As a simple example let's take Vitamin C in green beans.
One study I found mentions that after one week refrigerated beans lost 77% of their vitamin C versus blanched and then frozen beans lost 28%.
So in the case of Vitamin C it's highly significant. There are some nutrients though that will be better off never being frozen.
It's not as black and white as one can say "X is better then Y".
There are too many moving parts to give a simple answer to that question. It depends on the particular vegetable and particular nutrient, how ripe the fresh vegetable was picked and how long it has been since it was picked and how the vegetable in question is prepared prior to eating.
But the real take away is that frozen vegetables are basically never less healthy than fresh.
Re:Simple Rules for Healthy Eating
by JoeAltmaier on Tuesday April 21, 2015 @08:40AM
(#9413594)
That vastly over-estimates my food-processing skills. Restaurants can do better than me, to a high statistical probability.
Personally I don't buy into articles like this. The one and only tip I can personally give to eat healthy and well is "learn to cook yourself". No matter how high quality the restaurant where you are getting your food, you will be able to do it better at home for yourself.