Frozen vegetables are often more nutritious than the vegetables available in the supermarket. The condition is that the vegetables are frozen immediately after harvesting. This is shown by research by the British Institute of Food Research.
The study found that vegetables can lose up to 45 percent of their nutritional value , when the time between harvest and consumption too long. Sometimes two weeks have passed before vegetables reach the store. Take beans for example:after sixteen days they appear to have lost almost half of all nutrients.
Broccoli and cauliflower have lost 25 percent of their nutritional value after 16 days, garden peas 15 percent and carrots 10 percent. According to the Institute of Food Research the frozen vegetables retain their nutritional value for much longer because they are frozen immediately after harvest.
