In recent years, flexible packaging has flourished in the frozen aisles as consumers realize the benefits of convenience, resealability and improved shelf life. Consumers can now add improved nutrition to that impressive bevy of benefits as frozen vegetables often contain more nutrients than fresh vegetables says a report by the U.K.-basedInstitute of Food Research (IFR).
Researchers found that after 16 days, green beans had lost 45% of their nutrients, broccoli and cauliflower 25%, carrots 10% and peas up to 15%. The IFR report indicated that it can take up to two weeks for fresh produce to reach the dinner table.
“The nutritional content of fresh vegetables begins to deteriorate from the minute they’re picked,” nutritionist Sarah Schenker told the Daily Telegraph, a daily U.K. newspaper. “This means that by the time they end up on our plate, although we may think we’re reaping the vegetable’s full nutritional benefits, this is often not the case.”
Produce that is frozen quickly after harvesting, on the other hand, typically have more nutrients sealed in, researchers claimed.
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