A study has been carried out which looks at the effects of blanching and freezing on 20 vegetbales including broccoli, spinach, carrots, peas and green beans. Among some of the more startling results were that spinach lost 40 percent of its potassium and 70 percent of its folic acid and vitamin C, while carrots, peas, and broccoli lost 30 percent of their vitamin C.





