A COMPARISON OF THE VITAMIN-C CONTENT OF FRESH AND FROZEN VEGETABLES

This study, using vitamin C (ascorbic acid) as 'marker', allowed a dir ect comparison of the nutritional quality of fresh vegetables at vario us stages of distribution and storage, with the same vegetable commerc ially quick-frozen and stored deep frozen for up to 12 months. The nut rient status of frozen peas and broccoli was similar to that of the ty pical market-purchased vegetable and was superior to peas that have be en stored in-home for several days. Fresh peas and broccoli retained t heir quality for up to 14 days when stored under chill conditions. The nutrient status of frozen whole green beans and frozen carrots, with no loss on freezing, was similar to the fresh vegetable at harvest. Fr ozen spinach also compared reasonably well with the harvested fresh ve getable and was clearly superior to all market produce. (C) 1998 Elsev ier Science Ltd. All rights reserved.