Research highlighted in a Plant Based Science London video suggests that frozen produce may be healthier and deliver more nutrition than fresh options. Two studies in England compared nutrient levels in frozen and refrigerated produce, finding that frozen options often preserved antioxidants like vitamin C, lutein, and beta-carotene better than fresh produce. Frozen broccoli, carrots, Brussels sprouts, blueberries, and green beans were found to have higher levels of key nutrients compared to their fresh counterparts.

While fresh, locally sourced produce remains the gold standard for health, supermarket produce can spend weeks in supply chains before reaching consumers. Frozen fruits and vegetables, usually frozen shortly after harvesting, can retain nutrients and prevent spoilage during storage and transport. Plant-based advocate Dr. Michael Greger also supports the use of frozen produce for convenience and consistency in healthy eating, noting that they are often pre-chopped, pre-washed, and shelf-stable. Ultimately, frozen fruits and vegetables offer a nutrient-packed and practical option for everyday plant-based living.