Are frozen fruits and vegetables really as good as fresh? In this episode, we dive into the science, myths, and surprising truths behind the freezer aisle. Whether you’re a busy home cook, a health-conscious shopper, or just curious about what’s best for your plate, we break down the nutritional facts, taste tests, and convenience factors that matter most. Discover when frozen might actually beat fresh, how to make the healthiest choices, and why you don’t have to sacrifice flavor or nutrition for convenience. Tune in for expert insights, practical tips, and a fresh perspective on what’s really in your produce drawer.

Disclaimer

The content of this podcast is for informational purposes only and should not be considered medical advice. Always consult with a qualified healthcare provider before making changes to your diet, especially if you have underlying health conditions or concerns about food sensitivities. The views expressed in this episode are based on current research and expert opinion as of the date of recording.

References

•An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing1: Food Science and Technology International.

•A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes: International Journal of Gastronomy and Food Science.

•Determination of carbon footprint in the processing of frozen vegetables using an online energy measurement system: Journal of Food Engineering.

•Effect of different cooking methods on the content of vitamins and true retention in selected vegetables: Food Science and Biotechnology.

•Effect of industrial freezing on the physical and nutritional quality traits in broccoli: Food Science and Technology International.

•Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance: Plant Foods for Human Nutrition.

•Impact of the industrial freezing process on selected vegetables — part II. Colour and bioactive compounds: Food Research International.

•Mineral, fiber, and total phenolic retention in eight fruits and vegetables: A comparison of refrigerated and frozen storage: Journal of Agricultural and Food Chemistry.

•The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling: British Journal of Nutrition.

•Vitamin retention in eight fruits and vegetables: A comparison of refrigerated and frozen storage: Journal of Agricultural and Food Chemistry.