Study Reinforces Nutritional Benefits of Frozen Fruits & Vegetables
While Americans struggle to add more fruits and vegetables to their diets, a recent study reveals one simple solution—frozen.
The Frozen Food Foundation, a not-for-profit organization dedicated to fostering scientific research, public awareness and education regarding the nutritional value of frozen foods, partnered with the University of California-Davis (UC Davis), Davis, Calif., to evaluate the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables—blueberries, strawberries, carrots, corn, broccoli, green beans, green peas and spinach.