Frozen vs Fresh

Frozen food

A new report on behalf of Birds Eye, by scientists at the Institute of Food Research, has found that frozen vegetables often contain more nutrients than fresh vegetables do.

By the time they are consumed, fresh vegetables have lost up to 45 percent of important nutrients, as it can take up to two weeks for fresh produce to reach the table from being picked.

Despite this statistic, the survey found that 80 percent of shoppers thought that that the fresh vegetables in supermarkets were less than four days old. Whilst people are eating their five a day in the belief that they are reaping the full nutritional benefits, the majority are eating vegetables with significantly less nutrients than they realise.

The scientists say in their research that produce which is frozen soon after being picked, has more nutrients sealed in.

It was found that after 16 days green beans have lost 45 percent of nutrients, broccoli and cauliflower 25 percent, garden peas up to 15 percent and carrots 10 percent.

Nutritionist Dr Sarah Schenker said to the British paper The Telegraph, "The nutritional content of fresh vegetables begins to deteriorate from the minute they are picked. This means that by the time they end up on our plate, although we may think we're reaping the vegetable's full nutritional benefits, this is often not the case."

Andy Stark, Head of R&D & Vegetable Category at Birds Eye stated, "What this research tells us is that significant confusion exists over the nutritional content of fresh and frozen veg. Whilst many people now understand the benefits of frozen in terms of wastage, lower cost and convenience, very few are aware that frozen can also win on nutritional value."

Jodie Humphries

Jodie Humphries graduated from Bath Spa University with a BA Hons in Creative Writing in 2008. She has worked for GDS Publishing for the digital group since July 2009. She has previous experience with writing for the web, running her own website since April 2007.

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