Study touts frozen veggies

LONDON, March 5 (UPI) -- Frozen vegetables can have more nutrients than fresh vegetables if they are frozen soon after being picked, British scientists say.

Researchers at the Institute of Food Research found that up to 45 per cent of important nutrients are lost during the time it takes fresh produce to reach a consumer's dinner table, Britain's Daily Telegraph reported Friday.

The produce research was carried out on behalf of the frozen-food manufacturer Birds Eye, the institute said.

"The nutritional content of fresh vegetables begins to deteriorate from the minute they are picked," said Dr. Sarah Schenker, a nutritionist.

Institute researchers found that after 16 days green beans lost 45 percent of their nutrients and broccoli and cauliflower lost 25 percent. Carrots lost only 10 percent and peas lost 15 percent.

A survey by the institute found that most United Kingdom shoppers think fresh vegetables are less than four days old.