Yup - the choice between a fresh and a frozen veg or some fruit is how soon after picking you eat the thing? If for longer than a couple of days (depending from veg to veg) most of them are fresher is frozen. Some fruit though can keep for long periods of time (like apples, quince and some type of pears) and in the correct temperatures they lose very little nutritional value. Freezing this fruits would 'bruise' them (like freezing onion for instance - it makes it softer and sweeter) so freezing them is not an option.
The problem with frozen stuff be it fruit, veg or meat is that during the defrosting process they are decomposing at 4 times the normal rate - so a lot of the nutritional value is lost then - defrosting should be done very slowly and at a low temperature - just above 0 degrees C to prevent bacteria from forming. Also, freezing itself destroys some of the goodness (the same way boiling does) so it's all give an take. Chanses are that if you cook/boil frozen veg that you have defrosted rapidly even in the microwave - there's not much goodness left in them by the time you put them on the table!
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