All things considered, is there anything nutritionally different about eating feshly cooked fruits and vegetables as opposed to cooking frozen ones?
Nutritionally speaking, they are pretty similar. In some cases, frozen vegetables can be more nutritious than “fresh.” Vegetables begin losing nutrients as soon they are picked due to the action of enzymes. The blanching process that frozen vegetables are subjected to disables these enzymes. Blanching also destroys some nutrients, but no more than would be lost during the normal cooking of raw veggies. After blanching and freezing, nutrient levels essentially stay constant. Since vegetables destined for freezing are processed very shortly after being picked, they often are subjected to less enzymatically driven nutrient loss than raw vegetables you buy in the store.