Which practice helps preserve vitamins by using a particular form of vegetables?

• A. Use frozen vegetables (frozen soon after picking)
• B. Use canned vegetables
• C. Use fresh vegetables only
• D. Use dried vegetables

Answer: (A)

Fruits and vegetables lose vitamins mainly from heat, air, and time. Freezing slows or stops many of these processes, so vitamins stay in the food longer. When vegetables are frozen soon after harvest, they’re cooled quickly and stored at very low temperatures, which keeps the vitamin content intact. Often blanching before freezing inactivates enzymes that would otherwise break down vitamins during storage, further protecting nutrients.

Canned vegetables undergo heat processing, which can reduce heat-sensitive vitamins like vitamin C and some B vitamins. Fresh vegetables, even though they’re high in vitamins, can lose nutrients during storage and transport before they’re eaten. Dried vegetables involve heat and exposure that can also degrade vitamins sensitive to drying.

So using frozen vegetables, especially ones frozen soon after picking, best preserves vitamins by minimizing the losses that occur with other forms.