Experts say there could be a difference, depending on the food. Here are a few tips to follow:

  • Uncooked, fresh produce is typically the most nutritious.
  • Freezing pauses just-picked, just-baked and just-crafted foods, keeping them at their peak of freshness and locking in their flavor and nutrients.
  • Freezing is a natural way to keep food safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil.  Boiling or steaming some veggies may actually boost levels of free radical-trapping antioxidants and phytochemicals like carotenoids and polyphenols.
  • To get the most nutritional value out of cooked veggies, go easy on the temperature and cooking time, and cook with little to no water.


Uncooked spinach, foods with high amounts of vitamins B and C, cabbage, kale, Brussels sprouts, cauliflower,  bell peppers, citrus fruits, cabbage and berries


Foods high in vitamin A, cartenoids, and vitamin E, carrots, leafy greens and broccoli