Some nutrition commentators contend that [[frozen vegetables are nutritionally inferior to the fresh vegetables sold in supermarkets]]. This contention overlooks how each product reaches the shelf. Fresh produce is often picked before ripening and then spends a week or more in transit and storage, during which vitamin content steadily declines. Frozen vegetables, by contrast, are typically processed within hours of harvest. In fact, [[laboratory analyses have found that frozen peas and spinach retain vitamin C at levels equal to or higher than those of their fresh counterparts after typical retail delays]]. Consumers seeking nutrient-dense options need not avoid the freezer aisle.