Frozen veggies are just as good as fresh. They are frozen while fresh and retain their vitamins. It's all in how you prepare the veggies after thawing that determines their nutrient content.
Wrong.
Typical Maximum Nutrient Losses (as compared to raw food)
Vitamins Freeze Dry Cook Cook+Drain Reheat
Vitamin A 5% 50% 25% 35% 10%
Retinol Activity Equivalent 5% 50% 25% 35% 10%
Alpha Carotene 5% 50% 25% 35% 10%
Beta Carotene 5% 50% 25% 35% 10%
Beta Cryptoxanthin 5% 50% 25% 35% 10%
Lycopene 5% 50% 25% 35% 10%
Lutein+Zeaxanthin 5% 50% 25% 35% 10%
Vitamin C 30% 80% 50% 75% 50%
Thiamin 5% 30% 55% 70% 40%
Riboflavin 0% 10% 25% 45% 5%
Niacin 0% 10% 40% 55% 5%
Vitamin B6 0% 10% 50% 65% 45%
Folate 5% 50% 70% 75% 30%
Food Folate 5% 50% 70% 75% 30%
Folic Acid 5% 50% 70% 75% 30%
Vitamin B12 0% 0% 45% 50% 45%
Minerals Freeze Dry Cook Cook+Drain Reheat
Calcium 5% 0% 20% 25% 0%
Iron 0% 0% 35% 40% 0%
Magnesium 0% 0% 25% 40% 0%
Phosphorus 0% 0% 25% 35% 0%
Potassium 10% 0% 30% 70% 0%
Sodium 0% 0% 25% 55% 0%
Zinc 0% 0% 25% 25% 0%
Copper 10% 0% 40% 45% 0%