Do Fruits Lose Their Food Nutrients When Frozen?

Freezing fruit enables you to consume fruit regardless of the season.

The process inevitably changes the fruit’s flavor, appearance and texture.

Any kind of processing destroys some vitamins. But fresh foods also lose vitamins, especially if they are not properly handled, or if they sit in the market or your refrigerator too long.

Do Fruits Lose Their Food Nutrients When Frozen?

You do lose some flavor when food is frozen, but the nutrient content is not negatively impacted by this process, which can even preserve some specific nutrients better than fresh options.

As long as the food was grown in a high-quality way and was fairly fresh at the time of freezing, the overall nutrient retention in a frozen food can be quite high.

In other words, many of the vitamins and minerals will keep fairly well in frozen foods.

Studies by IFR Extra have shown that produce can lose up to 45% of its essential nutrients during the journey from farm to table — a period that can last as long as 16 days (1).

These fruits can be exposed to pesticides, extreme heat, and light during transport, further compromising their freshness and nutritional value.

By contrast, most frozen fruits and vegetables are promptly blanched, boiled, or steamed, and then frozen within hours of being picked, a process that helps lock in both fresh taste and nutritional value.

For these reasons, it’s also perfectly fine to stock up at the grocery store on frozen produce when certain fresh items are expensive, out of season, or you may not get to eating them in a few days.

Just be careful that if you are shopping for frozen fruit and vegetables to pick types without added sugars, salt, or sauces. The best ones are the simplest ones.

Don’t buy packages with ice crystals or other signs of melting and refreezing. Buy frozen foods just before checking out, and take them straight home.

It’s often economical as well as convenient to freeze your own meats, casseroles and other foods at home. Wrap them in airtight plastic or put them in a freezer container to maintain flavor and quality. Label and date what you freeze and, for best quality, try to use within a few months. Keep foods frozen at 0°F. (-18°C) (2).

“We must disregard the mistaken opinion that “fresh” food is always better for us than frozen food” – said Dr Rachel Burch.