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Published on November 08, 2013

Five Reasons to Buy Frozen Fruit and Vegetables 

November 08, 2013

Frozen FruitThey’re mature – in a good way!

Once fruit and vegetables are picked they begin to lose nutritional value. However, most frozen fruits and vegetables are frozen shortly after being harvested. This allows the fruit and vegetables to fully ripen before their nutrients are frozen and locked in. When a fruit or vegetable is allowed to fully ripen it is at its peak stage for optimal vitamin, mineral and antioxidant content.

They’re just as nutritious (or even more so) than fresh

Due to the fruits and vegetables being able to fully ripen, their nutrient levels have been found to be higher than produce that had been sitting in the fridge for a few days. Two recent independent studies found frozen samples to have more beneficial nutrients ranging from samples of broccoli to samples of blueberries. One of the studies for fresh broccoli found a decrease in more than 50 percent of its vitamin C content within one week, compared to a 10 percent vitamin C content decline in broccoli that had been frozen for an entire year.

They’re additive free

Most frozen fruits and vegetables do not need additives because their content is preserved during the freezing process. It is very easy to turn a bag of frozen fruits and vegetables over and find that the ingredient list only contains the specific fruit or vegetable with no added salt or sugar. It is important to check, however, because content does vary from brand to brand.

They’re super healthy shortcuts

One of the great qualities of frozen fruits and vegetables is that they require zero prep work. No washing, peeling, or chopping required! This means that choosing frozen fruits and vegetables can save time, and make for easy side dishes at meal time.

They’re versatile

Frozen fruit can be used in smoothies, as toppings on frozen yogurt, or even warmed up and served with oatmeal. Frozen vegetables can be used in dishes like stir fry, homemade soup, or tossed in with some whole grain pasta and a lean protein.


Reviewed by
Michael Ann Kelly, MS, RD
Licensed Dietitian and Nutritionist


Source: Cynthia Sass, RD,, retrieved October 29, 2013. 

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