by Russel Davis, Natural News:
It was previously believed that frozen fruits and vegetables contain lower nutritional value compared with their fresh counterparts, and that essential vitamins and minerals deplete during the freezing process. However, an article published in The Guardian‘s website stressed that today’s newer techniques involving blanching prior to flash freezing have significantly improved nutrient retention in frozen fruits and vegetables.
The article also noted that fresh produce lose essential nutrients too. According to the article, certain vegetables such as green peas lose a little more than 50 percent of their vitamin C content during the first 24 to 48 hours after picking.