Frozen food is better than fresh food

foods such as berries and vegetables usually contain more vitamins and antioxidants than fresh fruits and vegetables In terms of vitamins and antioxidants, frozen foods may be higher than fresh ones. In two separate studies, researchers from the
Leatherhead Food Research
) and
the University of Chester
found that frozen fruits and vegetables contained more vitamins
C
, polyphenols, antholic, prolactin and
β-
carotene.to conclude that this is somewhat counterintuitive because nutrients in fresh produce are often lost as they circulate through the supply chain. Although fresh apples, pears and blueberries have all been sold under the illusion of just picking, most have actually been stored for weeks. In addition, large quantities of fresh fruits and vegetables can lose more nutrients in consumers' refrigerators., frozen foods are preserved with most of the antioxidants and vitamins because they are frozen almost immediately after harvest.
Brian Young
, managing director of the British Frozen Food Association, which sponsored the two studies, said:

The fast and highly ordered
'
-frozen
'
approach is improving as the goal of minimizing nutrient loss becomes clear. Instead, the so-called
'
Freshfood is actually stored and processed by producers, wholesalers and retailers before reaching consumers for nearly a month in the food supply chain.
”Brian Young
: "
"
is well known that products go bad during this time, so that their nutritional value is not comparable to frozen food.
”Focusing onto determine the nutritional content of frozen and fresh products, the two teams conducted 40 different tests, sampling frozen and fresh foods stored in the refrigerator for three days. In general, frozen foods are generally higher in antioxidants and vitamins, such as frozen carrots, which have a nutritional value
300
% higher than
"
products.exceptions, with the exception of fresh orchids and spinach, which contain relatively high levels of certain vitamins and polyphenols.University of Leicester study author
Graham Bonwick
saidUnlike frozen foods, some fresh products have lower levels of antioxidants during refrigeration, which is lower than the corresponding frozen products. This effect is particularly pronounced in soft fruits.
”
Rachel Burch
, who led the study at the
Leatherhead Food Research
, said the results could sedit the public's re-evaluation of what businesses call "Rachel Burch
in an interview with the Daily Mail:We have to put aside the false view that so-called
food is always better than frozen food. These findings tell us that frozen products are nutritionally
comparable
'
'
'fresh products'.
”