Frozen vegetables are healthy to eat. Vegetables with fat-soluble nutrients are frequently healthier frozen than fresh, because they are briefly boiled and then frozen immediately after picking. Doing so means that the frozen vegetables do not lose their nutrients to enzymatic processes, as they are shipped to the purchase location.
Fat-soluble nutrients include vitamin A and vitamin E, which makes carrots, leafy greens and broccoli the best options to pick up frozen. Boiling or steaming frozen vegetables without thawing first also helps with nutrient retention. Vegetables, such as cabbage, Brussels sprouts and peppers, are best fresh, because they retain important antioxidants and phytochemicals better that way.