Fresh fruit is delicious, but there is a big disadvantage: it spoils fairly quickly and is also quite pricey. That’s why more and more people are using frozen fruit. But is that just as healthy?
If we have to believe researchers from the University of Georgia: frozen fruit should contain just as many vitamins as the fresh variant. “Frozen fruit is picked when the fruit is at its maturity. It is then immediately frozen and packaged under a nitrogen atmosphere. Exposure of fruit to nitrogen helps to preserve nutrients that are normally broken down by oxygen. “
Equal nutritional values
But is it really healthier? The American scientists spent about two years analyzing the nutritional values of different types of fruit from the freezer. They were then compared with the nutritional values of fresh fruit. And what turned out? The nutritional values of the fresh and frozen fruit were generally the same. In fact, there were examples of fruit from the freezer that contained more vitamins than the fresh version.
Good for skin and resistance
For example, strawberries from the freezer were found to contain 36 percent more beta-carotene than fresh strawberries. Beta-carotene has an important function as provitamin A and antioxidant. In addition, it protects the skin against UV damage. Frozen blueberries also turned out to be healthier than the fresh version. They contain more vitamin C than the fresh berries. That is good for your resistance, teeth, bones and skin, among other things.
But how is it possible that some types of frozen fruit are even healthier than fresh fruit? In fact it is very simple: fresh fruit is simply less fresh than frozen fruit. It may sound silly, but it’s really true. Fresh fruit must be picked, washed, packaged and transported to the store. Then it will be there for a while, before it ends up in your shopping basket. During that process, certain enzymes lose nutritional value.
Before freezing, vegetables are first blanched in water between 32 and 35 ° C. As a result, the enzymes that cause discoloration are destroyed. With blanching you can lose 50% of the vitamin C. The good news is that vegetables that are intended for freezing, just like fruit, are picked when they are at a peak in terms of ripeness and they contain the most nutrients. Fresh products are usually picked when they are not yet ripe and nutritious to last longer during transport and storage. Frozen vegetables therefore start with a nutritional benefit which makes up for the losses during blanching and which means that they still have a higher nutritional value than fresh products, often even 10 to 50% more. Fresh products lose a lot more nutrients due to exposure to oxygen. “
Vitamins and minerals
This does not happen with frozen fruit. After all, fruit intended for the freezer can be frozen immediately after picking. Freezing the fruit stops the process of breaking down the nutritional values, which in turn has positive consequences for the vitamins and minerals in the fruit.
In short: it makes little difference whether you eat fresh produce or frozen vegetable or fruit. Although the frozen version has some more advantages. After all, it is cheaper than fresh and all varieties are available all year round, while fresh products are often seasonal. Opt for frozen vegetables without added salt and fruit without added sugars for the optimum result for your health.