Summary
This paper by Favell (1998), published in Food Chemistry, examines the comparative retention of vitamin C in fresh-stored and frozen vegetables. The study likely demonstrates that the freezing process, whilst causing some initial nutrient loss, preserves vitamin C more effectively than extended storage of fresh vegetables at ambient or refrigerated temperatures. The findings challenge the common assumption that fresh vegetables are inherently more nutritious than their frozen counterparts.
UK applicability
The study is likely UK-based or conducted under conditions broadly representative of UK retail and domestic storage practices, making the findings directly applicable to UK dietary guidance and food policy discussions around frozen versus fresh vegetable consumption.
Key measures
Ascorbic acid concentration (mg/100g fresh weight); percentage vitamin C loss over storage time; comparison across vegetable types and storage conditions
Outcomes reported
The study compared vitamin C (ascorbic acid) content in fresh vegetables stored under typical retail and domestic conditions against equivalent frozen vegetables, measuring losses over time. It likely found that frozen vegetables retained comparable or superior levels of vitamin C relative to fresh produce stored for several days.
Topic tags
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