Freezed Vegetables

Freezing, when properly done, is the method of food preservation which may potentially preserve the greatest quantity of nutrients. To maintain top nutritional quality in frozen fruits and vegetables, it is essential to follow directions contained in this bulletin for pretreatment of the vegetables, to store the frozen product at 0° F and to use it within suggested storage times.

This was gleaned from :

Freezing Fruits and Vegetables

Yes if prepared properly, the freezer at the proper temperature and not stored to long in the freezer. Will also say to prepare it as to cook it after be thawed. It will not be crisp like it was fresh when you put it in. It will be easier that way.

IQF (individually quick frozen) freezing techniques preserve most of the texture and nutrients of the product. Small items such as berries, peas, corn kernels, and diced products can be frozen within a few minutes in tunnel or vibratory bed blast freezers.

Clarence Birdseye was a pioneer in this technology, and his name still persists as a brand. Larger items, such as the fish (whole or filleted) in my plant, takes a few hours to freeze, but it also retains its freshness and texture quite well.