Freezing Vegetables: Do You Lose Nutrients?

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Do frozen vegetables lose nutrients? The answer is no.  However, there are some vegetables that you have to blanch before you freeze them. Blanching helps vegetables last longer in the freezer, but depending on how long you blanch them, it can reduce certain nutrients. 

Blanching on average:

 • Reduces vitamin C by 25%

 • Reduces folate by 35%

 • Reduces vitamin B1 by 10%

Correct blanching times for certain vegetables:

 • Asparagus - 2 min.

 • Green beans -3 min.

 • Broccoli -3 min.

 • Brussels sprouts -3 min.

 • Cabbage - 1 min.

 • Carrots - 2 min.

 • Cauliflower - 3 min.

 • Eggplant - 4 min.

 • Squash - 3 min.

You do not have to blanch:

 • Kale

 • Berries

 • Greens

 • Peppers

 • Tomatoes 

Half of the vegetables you consume should be raw. The other half can be cooked. The best way to consume them cooked is sautéed, the next best way is to steam them. 

Dr. Eric Berg DC Bio:

Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning.

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