Frozen vegetables frequently deliver more nutrition than supermarket fresh produce—provided they're frozen right after harvest. This is backed by research from the British Institute of Food Research.
The study shows vegetables can lose up to 45 percent of their nutritional value when the time between harvest and consumption drags on. Produce often sits for two weeks before hitting shelves. Beans, for example, shed nearly half their nutrients after 16 days.
Broccoli and cauliflower drop 25 percent after 16 days, garden peas 15 percent, and carrots 10 percent. Frozen options hold onto nutrients far longer, as they're preserved immediately post-harvest, per the Institute.
