Fresh is not always best: 6 foods that may be smarter to eat frozen

Canada’s Bill C-12 became law after receiving Royal Assent on March 26, 2026. Ottawa says the legislation is designed to strengthen the country’s immigration and asylum systems in four areas: new asylum eligibility rules, a modernized claims process, expanded domestic information sharing, and broader authorities to manage immigration documents and applications in the public interest.

Under the new law, asylum claims made more than one year after a person’s first entry into Canada after June 24, 2020, will not be referred to the Immigration and Refugee Board. The same applies to people who cross the Canada US land border between official ports of entry and make a claim more than 14 days later. The federal government says affected individuals will still have access to a pre removal risk assessment, while the Safe Third Country Agreement remains unchanged.

The government also says upcoming regulatory changes will simplify online applications, send only complete claims to the Immigration and Refugee Board, and require claimants to be physically present in Canada while their case is decided. Claims may also be considered abandoned if a claimant voluntarily returns to the country where they alleged persecution before a decision is made. Ottawa says the changes are intended to make the system faster and more manageable.

The law also gives IRCC clearer authority to share certain personal information with domestic government partners through written agreements, and gives the federal government new tools to pause, suspend, cancel, or change groups of immigration documents or related applications in cases involving fraud, public health, safety, or national security. These decisions require Governor in Council approval and must be published and reported to Parliament. The government says these powers do not change a person’s immigration status on their own and do not directly affect in Canada asylum claims.

Fresh food has long enjoyed a healthier image, but the reality is more nuanced. Canada’s Food Guide says frozen fruits and vegetables can be just as nutritious as fresh because they are picked at peak ripeness and frozen right away. A study comparing fresh, frozen, and fresh stored for five days in the refrigerator found that most nutrient comparisons showed no significant differences, and when differences did appear, frozen products more often outperformed the refrigerated fresh version.

That is why some foods may actually be a smarter health choice when bought frozen, especially if the fresh version is likely to sit in the fridge for days before being eaten.

1) Strawberries

Strawberries spoil quickly, which makes frozen strawberries a practical and nutritious option for smoothies, oatmeal, and yogurt. If fresh strawberries sit too long in the fridge, they may lose part of their quality before you even eat them. Strawberries were among the foods included in the study comparing fresh, frozen, and refrigerated fresh produce.

2) Blueberries

Blueberries are another strong frozen choice, especially outside their peak season. Frozen blueberries are easy to keep on hand for longer periods, while still offering solid nutritional value. They were also part of the study’s direct comparison.

3) Broccoli

Broccoli tends to lose freshness fast, which makes the frozen version especially useful for pasta dishes, soups, and quick weeknight meals. Canada’s Food Guide also highlights frozen produce as a convenient option because it lasts longer and often saves prep time.

4) Green peas

Frozen peas are one of the easiest freezer staples to use in rice dishes, soups, and everyday meals. Nutritionally, they were among the foods examined in the study, which did not support the common assumption that fresh is always meaningfully better.

5) Green beans

Green beans are particularly well suited to freezing because they are often eaten cooked rather than raw. That makes the frozen version a smart pick for people who want less waste, faster cooking, and dependable nutrition. They were also included in the study’s comparison set.

6) Corn

Frozen corn works well in soups, rice, warm salads, and quick side dishes. It handles freezing well and was one of the foods directly studied in the fresh versus frozen comparison.

The bigger point is that frozen does not automatically mean healthy in every form. Canada’s Food Guide recommends choosing frozen products with little to no added sugar, sodium, or saturated fat, and avoiding heavily sauced or highly processed frozen options.

In the end, the healthiest choice is not just about the word “fresh” on a label. It is about what you will actually eat, regularly, without waste. If frozen produce helps you eat more fruits and vegetables more often, it can be the smarter option.