Well to be specific it highly depends what we are looking at. As a simple example let's take Vitamin C in green beans. One study I found mentions that after on

Well to be specific it highly depends what we are looking at. As a simple example let's take Vitamin C in green beans. One study I found mentions that after one week refrigerated beans lost 77% of their vitamin C versus blanched and then frozen beans lost 28%. So in the case of Vitamin C it's highly significant. There are some nutrients though that will be better off never being frozen. It's not as black and white as one can say "X is better then Y".