Nutritional Differences Between Frozen & Fresh Vegetables & Fruits

The debate over the nutritional differences between frozen and fresh vegetables and fruits concerns whether shipment and storage compromise their health value. The U.S. Department of Health and Human Services recommends that you get four servings of fruit and five servings of vegetables each day. The Centers for Disease Control and Prevention estimates that less than one-third of Americans consume two or more servings of fruit a day. Whether you choose fresh or frozen, the important thing is to eat the recommended number of servings.

Preservation

Storage of both frozen and fresh produce must address the issue of preservation. With frozen produce, flash freezing preserves the quality and nutritional value which may be lost as the product deteriorates. In this way, frozen produce has a longer shelf life. Fresh produce addresses this need with a variety of solutions, depending upon the type of fruit or vegetable. Wax coats on root vegetables such as parsnips preserve the color of the produce. Shipment of fresh produce before it is completely ripe will give extra shelf life.

Preparation

The method you choose to prepare your fresh or frozen produce will affect the nutritional value. Boiling of either type will leach nutrients from the produce, reducing their overall nutritional value. Methods such as steaming or baking will retain nutrients. Columbia University recommends using shorter cooking times and lower temperatures in order to minimize nutrient loss during preparation.

Harvest to Dinner Table

The time between harvest of produce and the time it takes to get to your dinner table can affect its nutritional value. For produce that must ship from great distances, it can take several days before it reaches your grocery store. This extra time may result in the loss of some nutrients, explains the American Council on Exercise. Frozen produce, on the other hand, is packaged at peak freshness and quality. The nutritional value does not deteriorate in the grocery store or in the crisper of your refrigerator.

Scientific Evidence

The question of whether to ship produce fresh or frozen shows the conflict between providing fresh vegetables and fruit with the convenience of frozen storage. A 2007 study in the "Journal of the Science of Food and Agriculture" found that the loss of nutritional value of fresh produce may be more than commonly believed. The study suggests that freezing offers the optimal way to preserve nutrients for some vegetables and fruits.

Considerations

While you may not have control over its shipment, you can control the nutritional value of both fresh and frozen produce to some degree. By buying and using fresh fruits and vegetables the same day, you prevent some nutrient loss at home. Likewise, using your frozen vegetables quickly allows you to take advantage of their maximum nutritional value before oxidation cause nutrient loss.