Is it worth freezing fruits and vegetables: we tell you whether vitamins will be preserved

Most housewives try to freeze as many fruits and vegetables as possible in the summer. This way, the whole family can enjoy delicious meals in the winter and save money on buying out-of-season products.

But is there any benefit in doing so? Do fruits and vegetables retain their vitamins after being frozen? Mirror was looking for answers to all these questions.

Conscientious producers of fruits and vegetables try to freeze them immediately after picking. This allows them to preserve as many nutrients and vitamins as possible. If suppliers and sellers also fight for quality products and follow all storage technologies, vitamins will not disappear.

In addition, there are certain types of foods that will still have their own nutritional benefits even if they are frozen.

Broccoli

Freezing broccoli shortly after harvesting helps lock in essential vitamins and antioxidants, keeping them around longer. It also contains vitamins that are important for digestion and brain function.

Peas

Frozen peas usually retain most of their nutrients, especially vitamin C, because they are frozen shortly after harvest.

Spinach.

Unlike fresh spinach, which quickly loses its nutrients, frozen spinach retains its nutritional value for months.

Bilberries

Frozen bilberries can retain high levels of antioxidants, such as anthocyanins, for much longer than fresh berries that are kept in the refrigerator.

Corn.

Just like peas, frozen sweet corn is processed at its peak, preserving its natural sweetness and nutrient levels. In fact, frozen corn contains more vitamin C than fresh corn.