Are there nutritional differences between fresh and frozen berries?

Leah Alexander, Australia

Berries in all varieties are little storehouses of fibre, vitamins such as vitamin C, vitamin A and folic acid, minerals such as potassium and calcium and phytochemicals, such as polyphenols, phenolic acids, flavonoids (e.g. anthocyanins). These phytochemicals are powerful antioxidants, have anti-inflammatory and anti-carcinogenic properties.

Self picked fresh berries eaten immediately after harvests are the best choice in obtaining essential nutrients. Unfortunately today’s lifestyle does not allow everybody to find easily or to grow his or her own fresh berries. The next best choice is frozen, especially if they are frozen immediately after they are picked. Frozen berries are often more nutritious than berries that have been transported a long distance over a long time as they begin to lose some of their nutrients right after picking. Berries frozen right after harvest preserve many of their nutrients and phytochemicals.

Freezing is a very gently process to preserve food. Very low temperatures inhibit growth of microorganisms and retard enzymic and chemical activity (minus 18 degrees Celsius). Especially the content of vitamin C, one of the most sensitive nutrients, almost is the same like in fresh picked berries and it will almost stay the same for months. For example, if you store fruit for three days without freezing, it will loose about 50 percent of its vitamin C content. Fresh and frozen berries almost have the same nutritional value.