What are the tradeoffs between fresh and frozen fruits and veggies?

(2012) Fresh fruit versus frozen — which is better? by Dr Greger:

Additional points from the videos below:

1. Freshness: Freshly picked fruits and veggies from our garden are the best! They are guaranteed to be fresh! However, 'fresh' fruits and veggies in a supermarket are often harvested several days in the past, especially if they were shipped from another country. So they are not as fresh as we imagine.
2. Oxidation & nutrient loss: Day by day, fruits and veggies go through oxidation and nutrient loss — these processes slow down with freezing. Frozen fruits and veggies are typically frozen soon after they are harvested.
3. Cruciferous veggies: Veggies (but not fruits) are often blanched (dipped in water briefly). This creates a problem for cruciferous veggies like kale, collards, broccoli and so on. When cruciferous veggies are blanched, they don't produce sulforaphane. In How to Cook Broccoli (2016), Dr Greger explains:

   Commercially produced frozen broccoli lacks the ability to form sulforaphane because vegetables are blanched (flash-cooked) before they're frozen for the very purpose of deactivating enzymes. This prolongs shelf life in the frozen foods section, but the myrosinase is dead by the time you take it out of your freezer. It doesn't matter how much you chop it, or how long you wait, no sulforaphane is going to be made.

   But luckily, there are tricks and techniques to producing sulforaphane using frozen veggies! Please browse through the same article as above, or these ones: Broccoli Sprouts and Daily Cruciferous Intake: How To?