According to a new study, frozen and fresh fruits and vegetables, that includes strawberries, blueberries, cauliflower, broccoli, green peas, green beans and spinach, may hold around the same nutritional value.

The findings of the two-year study were printed in Elseviers Journal of Food Composition and Analysis. The study was led by researchers from the University of Georgia (UGA) in collaboration with the Frozen Food Foundation.

In the study, the researchers examined the concentrations of L-ascorbic acid (vitamin C), trans-ϐ-carotene (provitamin A) and folate in the said fresh and frozen fruits and vegetables. They used the standardized analytical methods including a quality control plan for each nutrient.

The results showed that there were no differences in vitamin contents in a comparison between nutrients in the fresh and frozen fruits and vegetables. The scientists also found that the amounts of vitamin C, vitamin A and folate of some of these frozen fruits and vegetables were greater than the fresh-stored produce.