The standard orthodoxy is that fresh fruits and vegetables are superior to frozen ones, in vitamins and minerals. The line continues that raw fruits and vegetables are superior to cooked ones.
That may or may not be true. It turns out that frozen fruits and vegetables go right from the vine to the flash freezer, frequently on the same day, sealing in all the vitamins and minerals.
The fresh product you buy at the produce counter of your friendly local supermarket may be several weeks old by the time you can get your hands on it. Many of the vitamins and minerals have evaporated out into the air, sitting around, waiting for you to buy it.
Similarly, cooking in moderation frequently releases vitamins and minerals into a more easily digestible form for your body to absorb. Lightly steamed carrots are much more useable by the human body than raw ones. Tomatoes concentrated into spaghetti sauce or something, release the health-giving lycopene more potently than raw tomatoes, which is excellent for male prostate health, in particular.
The real enemy of vitamins and minerals in cooked fruits and vegetables is excessive boiling. Light steaming, saute or roasting them seals in the nutrients--while heavy duty boiling leaches the nutrients all out into the water, where they're thrown away.
Just a little tip from the farm, for you city slickers out there . . .
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