For reference, one study published in the Journal of Agricultural and Food Chemistry studied vitamin C, riboflavin, vitamin E and beta - carotene in frozen and fresh food samples and found that the vitamin content of the frozen foods was comparable and occasionally
higher than their fresh counterparts (with the exception of beta - carotene).
For reference, one study published in the Journal of Agricultural and Food Chemistry studied vitamin C, riboflavin, vitamin E and beta - carotene in frozen and fresh food samples and found that the vitamin content of the frozen foods was comparable and occasionally
higher than their fresh counterparts (with the exception of beta - carotene).
I like to use frozen ingredients since 1) they're often cheaper
than their fresh counterparts, 2) they're conveniently already prepared for you, and 3) studies have found that they're just as or even more nutritious than their fresh counterparts since they're typically flash - frozen just after being harvested, when the nutrients are most abundant.
Consequently, dried apricots and prunes provide higher levels of most nutrients, ounce for ounce,
than their fresh counterparts.
Frozen chicken tends to be cheaper
than its fresh counterpart, but if you look hard... Continue Reading