I have decided to launch a series of nutrition FAQs
Once a week, I'll be answering a frequently asked question as a nutrition coach.
Fresh produce
Fresh fruit and vegetables are recognised for their vibrant flavours and textures. Eating them when fully ripe guarantees a high concentration of vitamins, minerals and antioxidants. However, their nutritional content can diminish over time, particularly during transport and storage.
Frozen products
Frozen fruit and vegetables are generally deep-frozen shortly after harvesting, which preserves their nutritional content. This process sometimes results in higher nutrient levels than fresh produce that has spent a long time in transit or on shop shelves. In addition, frozen products are practical and keep for longer.
What's important when selecting fresh produce is to take seasonality into account: choosing organic and local produce is an excellent way of maximising nutrient intake.
Freezing can result in minimal loss of nutrients, especially when compared to other preservation methods. Some vitamins, such as vitamin C and certain B vitamins, are generally well preserved in frozen products.
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