Why are frozen peas often considered the gold standard for retaining Vitamin C levels?
They are typically picked and flash-frozen at peak ripeness, locking in vitamins.
The nutritional value of vegetables, particularly water-soluble vitamins like Vitamin C, can degrade significantly over time due to exposure to light, air, and heat during long transport or storage periods. Frozen peas mitigate this degradation because the harvesting process is timed precisely for peak ripeness. Immediately following harvest, these peas are subjected to a flash-freezing process. This rapid freezing action effectively halts the degradation process, preserving the maximum concentration of heat-sensitive and water-soluble vitamins, often resulting in higher measurable levels of nutrients compared to fresh produce that has spent days in transit before reaching the consumer.
