Frozen fruit and vegetables often don’t look the part once defrosted. In addition to that, we may think that the freezing process depletes them of some nutritious value because, we are told, nothing is as good for us as fresh.

So what is the real difference?

The quick frozen technology in use since the early 1920 avoids the formation of large ice crystals that damage cells and alter the taste of food. On the other hand, fruit and vegetables contain 70-90% water, rapidly lose moisture once harvested and are almost immediately attacked by microbes and enzymes. Green peas lose about half their vitamin C in the first 48 hours after picking. Finally, a study by the University of California found that there is no consistent difference between fresh and frozen fruit and vegetables. Vitamin C was higher in frozen corn, green beans and blueberries than in their fresh equivalents. There was more riboflavin (a B vitamin) in frozen rather than fresh broccoli.

Apparently, freezing stops the rotting process in its tracks. Frozen fruit and vegetables, if kept undisturbed in a good freezer, will have been captured and preserved in their prime and retain their minerals and vitamins. Issues such as preferring the taste of fresh are more subjective. And, of course, frozen peas are much better than fresh ones for applying to minor bumps on the head.