This is a video by Asap Science about the difference between fresh and frozen foods.
Watch the video and say whether the statements below are true or false.
The activity is suitable for intermediate students.
1 Fresh food is always better.
2 Fresh food hasn't always reached its nutritional peak when it is harvested.
3 It may take weeks for fresh food to be eaten.
4 Frozen food isn't frozen immediately after being picked.
5 Frozen foods can contain more nutrition than fresh food out of season.
6 After three days of storage, frozen broccoli had higher levels of vitamin C than fresh broccoli.
7 Fresh vegetables from your garden are to be avoided.
8 UpDesk is offering you $15 discount.
With the advent two freezers were able to keep our food lasting longer than ever before. But is there a difference between fresh and frozen produce in terms of nutrition? Which should you be eating? Your instinct may be to shout out: 'Of course fresh food is better, it’s fresh.' And you may be right, but it’s highly depended on the circumstances.
In many instances, the food you take off the shelf in a grocery store has been harvested under ripe to avoid damage during travel time. This means it hasn’t yet reached its peak nutrition. Furthermore, the minute was picked its nutritional content began to deteriorate. The food is then loaded on a truck, boat or plane, travels for days and waits on a shelf for you to choose it after which it may sit in your fridge for a few more days before being eaten. Over this period of, potentially, weeks the food may lose up to 50% of its nutritional value.
Frozen foods, on the other hand, are picked when they’re ripe and frozen immediately. And while the quick freeze process does affect some other vitamin content, it essentially freezes or locks most of the nutrients in place. Next to the fresh produce that has been sitting around for weeks, there’s no doubt that frozen foods can contain more nutrition particularly during the month that local produce is not in season and travelling far distances
In a series of studies, after three days of storage frozen broccoli had higher levels of vitamin C and beta-carotene, frozen blueberries were much higher in polyphenols and anthocyanins, and frozen sprouts scored higher on all nutrient measurements.
Of course, if you pick a fresh vegetable from your garden or get it from a local farmers market and eat it that day, nothing can quite compared to both the nutrition and the taste. But unless you are able to shop every few days, frozen produce can be a great nutritionally comparable alternative.
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