Frozen vegetables are becoming an increasingly used option in European diets due to their accessibility and long shelf life. According to EFSA assessments (2024), the nutritional values of frozen vegetables are comparable to those of fresh vegetables, provided they are processed correctly.

Rapid freezing (individual quick freezing) preserves the concentration of vitamins and minerals, especially vitamin C, vitamin K, and folate. Studies show that, 24 hours after harvest, the level of vitamin C in vegetables stored in the refrigerator can decrease by 10–20%, while the frozen version retains its values almost entirely thanks to rapid stabilization at low temperatures.

In the European Union, the consumption of frozen vegetables increased by approximately 15% between 2019–2024, according to Eurostat, driven by the urban lifestyle and growing interest in healthy, ready-to-cook foods. In Romania, INS data indicate a slower but steady increase, particularly for vegetable mixes intended for quick cooking.

Nutritional differences between fresh and frozen vegetables depend mainly on the time between harvesting and consumption. For fresh products, micronutrient losses increase with transport and storage duration. In contrast, frozen vegetables are processed shortly after harvesting, maintaining their nutritional profile and microbiological safety.

For consumers, the choice depends on availability, culinary preferences, and cooking method. Both EFSA and the WHO consider frozen vegetables a safe and nutritious alternative, as long as intense frying is avoided and recommended cooking times are followed.

In the long term, increased consumption of frozen vegetables can support access to a balanced diet, reduce food waste, and stabilize supply throughout the year.

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