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Will the nutrients of quick-frozen fruits and vegetables be lost?

Dec 16,2025

Summer is blissful because we can enjoy fresh vegetables and fruits anytime. Sometimes we also think how great it would be if we could save these vegetables and fruits for winter, but the shelf life of vegetables is very short. Some people suggest freezing some of the vegetables and eating them in winter. As soon as this idea emerges, someone jumps out to say that quick-frozen fruits and vegetables will lose a lot of nutrients. They say that the freezing and thawing process will destroy vitamins, and the nutrition of quick-frozen fruits and vegetables is definitely not as good as that of fresh ones. Is this really the case?

Freezing differs from refrigeration. Freezing involves achieving a low temperature of around -18℃, which is unsuitable for most fruits (as the consequence is cell damage during thawing, leading to a significant loss in taste). Therefore, it is suitable for vegetables with high starch content. The nutrition of frozen vegetables is preserved quite well. This is because vitamins in vegetables, such as water-soluble vitamins like vitamin C and B, are more easily destroyed at high temperatures but are well preserved at low temperatures.

Scientists from Sheffield Hallam University in the UK, after studying 37 products, found that there is not much nutritional difference between fresh and frozen foods. The study also revealed that after cooking, frozen green beans contain higher levels of beta-carotene compared to fresh green beans.

Every vegetable has its own growing season. If you miss the season, you either have to pay a high price or get frozen vegetables directly from the cold storage. Given this, why not buy more when it's in season and make your own frozen fruits and vegetables? This way, when you want to eat but can't find it, you can take it out of the refrigerator, thaw it, and make a delicious dish.

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