Two independent studies by the University of Chester and Leatherhead Food Research found in 66 per cent of cases, frozen fruit and vegetables contained more antioxidants such as vitamin C, polyphenols, beta carotene and lutein compared to fresh varieties stored in the fridge for three days.For vitamin C, riboflavin, alpha-tocopherol (a form of vitamin E), calcium, magnesium, zinc, copper, iron, fiber, and total phenolics, the researchers concluded that fresh and frozen were highly similar, with frozen sometimes outperforming fresh.
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