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Frozen Fruits May Pack More Nutrients Than Fresh: 6 Best Picks
Creatrip Team
a month ago
Freezing fruit immediately after harvest can lock in vitamins and antioxidants, sometimes preserving more nutrients than store-bought “fresh” fruit that was picked early for transport. Nutritionists explain that rapid freezing minimizes nutrient loss, especially when compared to produce that spends time in transit and storage. Frozen fruit is convenient—prepped, long-lasting, and usable year-round in smoothies, oatmeal, baking, or salads—while also reducing food waste. Six frozen fruits nutritionists recommend: 1) Mango — high in vitamins C and A for immunity and eye health; 2) Pineapple — rich in vitamin C, manganese, and bromelain (digestive enzyme); 3) Berries (blueberries, strawberries, raspberries) — antioxidant- and fiber-rich and less prone to spoilage when frozen; 4) Cherries — high in polyphenols for inflammation relief and fatigue recovery, often sold pitted; 5) Açaí (açaí berry) — usually available as frozen purée and lauded as a “superfood” for omega-3s and anthocyanins; 6) Dragon fruit (yong-gwa) — often cheaper frozen, rich in prebiotic fiber and antioxidants like betalains and carotenoids. Experts say frozen fruit is not a second-best option but an efficient way to maintain quality and nutrition across seasons.
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