Define importance of Vitamin c

Freezing preserves vegetable and nutrients to a great extent. Vitamin A and β-Carotene are well preserved in spinach, peas and beans, or are moderately lost (asparagus) after proper blanching, freezing and deep freeze storage and even after thawing to room temperature. Losses in the vitamin B-group depend mostly on the conditions of the primary processing steps (washing, blanching). The other steps have no significant effect on B-vitamins. Leaching of vitamin C by water or steam is detrimental. It is generally preserved during freezing and thawing. Careful blanching and low temperature storage are critical for vitamin C preservation.