Fresh or from the freezer: which vegetables are healthier?

Yes, because nutritionists at the University of Hamburg found almost no difference between freshly harvested and frozen food in a recent study.
And there is a very simple reason for this:
Vegetables that are intended for the freezer are briefly blanched immediately after harvest.
This means that the vegetables are briefly heated with water and steam and then immediately shock-frozen in the bag.
Fresh vegetables from the supermarket are often not as fresh as the name suggests.
Because often, especially in winter, peppers and co. Come from very far away.
With the long transport routes and the detour via the wholesale market, a few days pass before the vegetables finally end up in the supermarket or on our plate.
Since vitamins are sensitive to light and heat, the long journey and storage in the refrigerator significantly reduce the vitamin content.
Frozen food has an advantage here, because the shock freezing creates a thin layer of ice on the shell, which prevents liquids and nutrients from escaping, so the loss of vitamins is minimal.
If you prefer fresh food, you should make sure that the vegetables have covered short transport routes and can therefore be consumed shortly after the harvest.