Article · · 5 min read
Is Frozen Really as Good as Fresh?
What happens to nutrients between the farm and your kitchen — and why the freezer wins more often than you’d think.
“Fresh” produce in a city market has often spent days in transit and storage. Vitamins like C and folate begin to decline from the moment of harvest, and heat speeds that up.
Freezing presses pause. Our fruits and vegetables are washed, cut and frozen within hours of arriving from the farm, which locks nutrients in at close to their peak.
There’s a practical benefit too: frozen produce doesn’t wilt in your fridge. You use exactly what you need and the rest waits for you — which means less waste and less money in the bin.