How does freezing affect the nutritional value of produce

There’s a general belief that fresh fruits and vegetables provide the highest amounts of nutritional value available, but the validity of this belief largely relies on how long the produce was picked before consumption. Research has shown that many vitamins and antioxidants degrade at varying rates over time. Thus, if produce was picked locally and eaten within a short timeframe, nutrient levels would remain high. However, most produce is shipped from a distance to its point-of-sale and can sit on the shelf for days before being purchased. This extended amount of time between harvesting and consumption can greatly impact the dietary value of fruits and vegetables, contradicting the belief that fresh is best, and makes eating frozen produce a more nutritious option.

How Frozen Produce is Prepared

The timeliness of nutrient degradation is what swings the pendulum in favor of keeping frozen foods more nutrient-rich. Produce is generally harvested at its peak ripeness and immediately flash frozen on site. This allows the majority of frozen fruits and vegetables to retain the highest amounts of nutrients possible.

Some fruits and vegetables, however, are pre-treated by washing, peeling, cutting, and blanching before they are flash frozen. These preparations can affect the levels of heat- and air-sensitive nutrients like thiamin and vitamin C. Vitamin C in particular is susceptible to degradation and can lose an average of 50% of its potency by being frozen. Conversely, the vitamin C in fresh produce can lose between 10% to 75% of its value before consumption, making frozen items a more consistent source of vitamin C.

Nutrients Affected by the Freezing Process

Frozen fruits and vegetables will provide the same level of fiber, minerals, and carbohydrates as their fresh versions, but some nutrients can still be lost before consumption. In addition to thiamin and vitamin C, folate (a vitamin B-complex that promotes heart and nerve health, as well as improved metabolism) can also degrade in the freezing process, particularly is the food items containing it were blanched before freezing. Phytochemicals, which can reduce the risks of some chronic diseases, also degrade with freezing.

Keep the Nutritional Value of Produce High with MiraBurst Miracle Berries

Whether you eat sour and acidic fruits fresh or frozen, you can use MiraBurst Miracle Berry Tablets to keep them super healthy and sugar-free. Many people make sour fruits, like strawberries, blueberries, and citrus fruits, more palatable by sprinkling them with sugar, but this compromises their dietary integrity. You can bring out the natural sweetness of these foods without sugar using MiraBurst.

MiraBurst Miracle Berry Tablets contain the glycoprotein Miraculin, which alters the taste perceptions of sour foods, making the taste sweet with no additives. Just pop a miracle berry tablet in your mouth and let it dissolve, completely covering your tongue. Afterwards, any sour and acidic foods you eat will taste sweet for up to 90 minutes. Order miracle berry tablets today and Taste the Sweet Sensation!