Frozen vs. Fresh Fruits and Vegetables

June is National Fresh Fruit and Vegetable Month and we are cel-e-brating! We know what you’re thinking—How can we celebrate when our smoothies are frozen? That’s a great question and we have a really, really good reason why.

According to a study by food scientists at the University of California, Davis, freezing fresh fruits and vegetables actually lock in nutrients, which help retain high levels of vitamins and minerals. "Overall, the frozen was as good as fresh, and in some cases the frozen fruits and vegetables were better than fresh. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E," says study author Diane Barrett, an emerita professor in the Department of Food Science & Technology at UC Davis.

The study included carrots, broccoli, spinach, peas and berries. It was concluded that the produce retained its nutrients due to being frozen soon after being picked. This is just another reason why we love working with local farmers so much! Each one pick their fruits and veggies at peak ripeness and ship them to us within a day so we can then blast freeze them to retain maximum nutrients.

Fresh produce by the masses

Now, you also may be thinking—Hey, food from local farmers is kind of expensive, why won’t you save money by buying from a mass producer? We’re glad you asked. In most cases, fresh produce is picked before it’s even ripe, which means there’s no time to get chalk full of vitamins and minerals. It’s also likely the same produce is being taken on a cross country trip in a warm truck. Did you know? When stored at 68 degrees, spinach loses 47 percent of its nutrient content after only four days. Learn more. Plus, fresh fruits and vegetables taste waaaaaay better than anything you’ll come across in a grocery store. We rely on those great tastes to add amazing flavors to our smoothies and that’s not something we’re willing to compromise on.

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