Myth - many processed foods are just as nutritious, or in some cases even more nutritious than fresh foods depending on the manner in which they are processed.  Frozen vegetables are usually processed within hours of harvest, when produce is at its peak of ripeness. There is little nutrient loss in the freezing process so frozen produce retains their high nutrient content. In contrast, fresh vegetables are picked and transported to market. It can take days or even weeks before they reach the dinner table and vitamins are gradually lost over time no matter how carefully the vegetables are transported and stored.  Some processed foods, such as breads and breakfast cereals, have vitamins and minerals added for extra nutrition.  Processing can also make some nutrients more available. For example, removing phytic acid from grain foods by removing the bran helps to improve the absorption of iron from a food. Processing tomatoes into a tomato paste or sauce increases the amount of lycopene (an antioxidant) that is available to the body.