In some studies, it has been shown that during storage of frozen green leafy vegetables, vitamin C losses can reach high levels (60–70%) (Ericson, 1997; Lisiewska & Kmiecik, 1997). In this study, vitamin C content was reduced by 46.1% and 57.9% after 3 and 6 months of frozen storage, respectively (P < 0.05) (Table 1).
Does freezing ruin vitamin C?
Vitamin C: While some amounts of vitamin C are lost in the freezing process, the percentages are much less than those lost during canning. If you don't have access to fresh vitamin C rich foods throughout the winter, frozen foods are a great way to get that important nutrient.
Does freezing fresh lemon juice destroy vitamin C?
But does freezing lemon juice destroy vitamin C? The answer is no! In fact, frozen foods actually preserve more nutrients than their fresh counterparts. According to a study in the Journal of Food Science freezing produce can prolong its freshness by up to 30% more than non-frozen foods.
Does freezing orange juice destroy vitamin C?
"Frozen concentrates have more vitamin C in them, quite a bit more, than ready-to-drink juices - since vitamin C is very easily destroyed and ready-to-drink orange juice goes through more processing than concentrates," said study lead author Dr Carol S. Johnston of Arizona State University East in Mesa.
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