I've been meal-prepping with frozen vegetables for months now, and honestly, I can't tell the difference from fresh ones in most recipes. Nutrition studies show frozen produce often retains more vitamins because it's flash-frozen at peak ripeness, while 'fresh' stuff sits in trucks for days. But I still see people at the store paying triple for fresh green beans that go limp in the fridge by Wednesday. So is the premium for fresh food mostly about texture and status rather than actual health benefits? I'm leaning toward yes for things like berries or leafy greens, but for cooking staples like peas or corn, frozen makes more sense.