Fresh vegetables can lose up to 45% of important nutrients by the time they reach the dinner table. Time spent in storage, in transportation and sitting on the shelves means it can be more than 2 weeks from the vegetables being picked to being eaten. By contrast, produce frozen close to the point of harvest maintains a higher level of many vitamins and nutrients.

80% of shoppers believe the fresh vegetables sold in supermarket are less than 4 days old. In reality, they can be up to 9 days old when they arrive, and remain on the shelf for a further 4. Including the time these vegetables are stored at home before being eaten, these 'fresh' items can be more than 16 days old.

The study found that in these circumstances green beans can have lost up to 45% of nutrients, broccoli and cauliflower 25%, garden peas up to 15%, and carrots up to 10%.

The study on the loss of vitamins and nutrients was conducted by the Institute of Food Research, UK.

The key nutrients the vegetables contain are vitamin C and glucosinolates, which are said to block the development of cancer.

The nutritional content of fresh vegetables begins to deteriorate from the minute they are picked. By the time they end up on our plate, although we may think we're reaping the vegetable's full nutritional benefits, this is often not the case.

Researcher Charlotte Harden reportedly said, "We must disregard the mistaken view that "fresh" food is always better for us than frozen food. Frozen food can be nutritionally comparable or in some cases nutritionally superior."

Pic: Richard Dudley