Fresh or Frozen Berries and Vegetables: Nutrient Content

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Research conducted on strawberries and blueberries containing anthocyanins and flavonoids implies that all berries are beneficial, with a recommended intake of half a cup five times a week. Consuming a serving equivalent to a fist size is an easily achievable goal. Whether berries and vegetables are frozen or fresh, their nutrient content is preserved, and frozen produce is often as nutritious or even more so than fresh due to being frozen at peak ripeness. While fresh blueberries have a higher anthocyanin content than frozen, frozen berries retain significant nutrients. Frozen berries and vegetables allow for the retention of nutrients, unlike fresh produce that can lose nutrients as it degrades in the refrigerator.

Laura Morris is a professionally trained chef, certified personal trainer, and certified nutrition consultant. Jennifer Ventrelle is a registered dietitian. They both cowrote the book The Official MIND Diet: A Scientifically Based Program to Lose Weight and Prevent Alzheimer's Disease with Dr. Martha Clare Morris.

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