>All the posts on the nutrition of organic vs non-organic foods has reminded
>me that we have been wondering if there are studies into the nutrtional
>benefits of local foods. I would assume that local foods, by virtue of being
>fresher (which is admittedly not a given), would be higher in vitamin and
>mineral content; I haven't seen any documentation of this, however. Anyone
>know of any studies confirming this and/or other potential health/nutrtional
>benefits of local foods?
In most cases the maximum vitamin levels will be found in *frozen*
vegetables (broccoli, peas, corn, beans, spinach, etc.) because the
delay from harvest to the IQF is measured in hours, not days.
Sometimes the total elapsed time from field to freezer is under an
hour. That is to say, of all broccoli on the market, frozen brocs will
have higher vitamin levels than other types of broccoli.
In my experience as an inspector, the prevailing situation with growers
serving local markets is that their cold chains are totally inadequate
for maintaining product quality. In doesn't have to be that way, but at
the moment it usually is.
By the way, freshness (or lack thereof) doesn't have any significant
impact on mineral levels as measured on a dry matter basis. Vitamins
and enzymes only.
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