UGA study: Frozen vegetables may offer more nutrition than fresh

8:04 PM, Dec 11, 2013   |    comments
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  • (Sean Gallup/Getty Images)
  • UGA assoc. prof. Ronald Pegg (L) and prof. emeritus Ronald Eitenmiller
  • UGA Food Science lab
  • UGA Food Science lab
    

ATHENS, Ga. -- Your 'momma' may have always told you it's best to eat fresh fruits and vegetables, but a new study by the Food Science and Technology Department at the University of Georgia suggests that may not always be the case.

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A two-year study by associate professor Ronald Pegg and professor emeritus Ronald Eitenmiller looked at the selected vitamin and mineral content of eight fruits and vegetables -- blueberries, strawberries, broccoli, green beans, corn, spinach, cauliflower and green peas.

Researchers analyzed nutrient values of produce on the day of purchase, after the produce had been stored in a household refrigerator for five days, and vegetables packaged after freezing.

"In a number of cases the frozen had higher or significantly higher levels of nutrients than their fresh stored counterparts and so this was a little bit of a surprise," Pegg told 11Alive News.

He said the immediately purchased fresh samples still had a lot of their nutrients and hadn't degraded like the stored ones.

The researchers credit newer food technologies for the good performance of frozen samples.

"Things like flash freezing, very low temperature flash freezing, protects texture and quality in general," said Eitenmiller.

"Freezing is basically nature's pause button on the deterioration of those nutrients," Pegg added.

In all transparency, we should point out the study was funded by a grant from the Frozen Food Foundation, but the professors said their work speaks for itself.

(Atlanta Business Chronicle)

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