Frozen Fruit & Vegetables: Excellent Sources of Dietary Vitamins C, E & B2, Even After 90 Days of Storage - At Least If the Cold Chain Remains Intact | Only β-Carotene is Lost
Don't fall for the "trick! In fruit A loss of water weight can cause "increases" in relative vitamin content. You will probably be aware that freshly frozen vegetables and fruit retain large amounts of its natural vitamin content. "Large amounts", however, is not an exactly accurate figure. The results of a very recent study by Ali Bouzari, Dirk M. Holstege, and Diane Marie Barrett may yield some quantitative insights into the exact nutrient loss due to freezing and subsequent storage in several fruit and vegetable commodities (Bouzari. 2014). To be more specific, the scientists evaluated the ascorbic acid, riboflavin, α-tocopherol, and β- carotene in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Learn more about the effects of your diet on your health at the SuppVersity Only Whey, Not Soy Works for Wheytloss Taste Matters - Role of the Taste Receptors Dairy Protein Satiety Shoot-Out: Casein vs. W...