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Assorted frozen fruits, source of vitamins and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
50
KCAL / 100G
Carbs
12g
· 91%
Protein
0.7g
· 5%
Fat
0.2g
· 4%
Fiber
2.3g
Vitamins
Vitamin C
28mg · 31% DV
Vitamin K
7µg · 6% DV
Folate
18µg · 5% DV
Vitamin E
0.7mg · 5% DV
Minerals
Potassium ⭐
140mg · 4% DV
Magnesium
11mg · 3% DV
Calcium
18mg · 2% DV
Phosphorus
17mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
They can be used straight from frozen in smoothies, yogurt, or oatmeal. If you want to eat them on their own, a short thaw usually improves texture and flavor.
Ice crystals formed during freezing can partly break down the fruit’s cell structure. That is why thawed fruit often feels softer and releases more juice than fresh fruit.
Short cooking usually does not change the basic energy, carbohydrate, or fiber content very much. Some heat-sensitive vitamins may decrease, especially with prolonged heating.
If they have fully thawed, refreezing is usually not ideal for quality or food safety. It is better to portion them before use and eat thawed fruit promptly.
If thawed in the fridge, they are best eaten within 1–2 days. Leaving them at room temperature for long periods increases the risk of spoilage.
Yogurt, kefir, or another protein source can make them more filling. Oats, chia seeds, or nuts also pair well and add texture.
Yes, they can be a useful alternative to sugary snacks because they provide natural sweetness. Their fiber content can also make them more satisfying than sweets made mostly of added sugar.
Before training, they can work as a light carbohydrate source that is easy to eat. After training, pairing them with a protein source is usually a more balanced choice.
Not necessarily. Fruit is often frozen when ripe, so much of its nutritional value is retained; the main difference is usually texture rather than healthfulness.
People monitoring blood sugar or portion size should check the fruit mix and make sure there is no added sugar. For small children, hard frozen pieces can also be a choking risk unless served in an appropriate texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.