Two-thirds of frozen fruits and vegetables contain far more nutrients than their fresh counterparts.. These are the results of research conducted by Leatherhead Food Research and scientists from the University of Chester..

Over forty measurements were taken to determine the nutrient content of fresh and frozen fruits and vegetables.. As it turns out, freezing preserves nutrients that are lost during normal food storage..

For example, frozen broccoli contained three times more vitamin C and lutein than fresh broccoli.. The level of beta-carotene in frozen cabbage is 4 times higher.

This phenomenon is explained by the specificity of a number of substances and vitamins, namely: polyphenols and anthocyanins, beta-carotene, vitamin C, lutein and antioxidants.. They keep better in frozen foods..

There is another reason why frozen vegetables and fruits should not be neglected even in summer, when there are many fresh products on the shelves of shops and markets.. The great advantage of frozen fruits and vegetables is that fresh food is often not as safe and fresh as we think.. To give a presentation, they are additionally treated with chemicals.

In addition, vegetables and fruits get to store shelves from a warehouse, where they can lie for weeks.. As a result, they come to our table having lost a lot of useful nutrients..

But frozen "

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