I’ve always been curious about the impact freezing has on the nutritional content of fruits and vegetables. While freezing can lock in freshness, I’ve read that some nutrients may degrade in the process. For instance, blanching vegetables before freezing can help preserve certain vitamins, but I’m wondering how much of a difference it really makes. Anyone have insights or research on this?
Freezing definitely preserves freshness, but I’ve read that vitamin C can be pretty sensitive — i usually blanch my veggies for a minute, and it seems to help! 
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It’s true that blanching can help — I’ve found that a quick dip in boiling water can really make a difference for things like green beans. I try to freeze them right after that. Just be careful not to overdo it, or you might lose that bright color and crunch. @prestonc45 mentioned vitamin C sensitivity, and that’s definitely something to keep in mind.