Knowing which foods can and can’t be frozen is super helpful for meal and smoothie prepping. Here’s an excerpt from the book Nutrition for Life.
In general, any vegetable that is eaten steamed or boiled can be frozen, while those that are eaten raw, for example scallions, lettuce, and radishes, are not suitable. In order to retain the aroma and vitamin content of vegetables, it is advisable to blanch them first, before freezing. This involves immersing the prepared vegetables in boiling water for a few minutes.
Eggs cannot be frozen in their shells, but the yolk and white can be frozen separately or stirred together and frozen in plastic containers or ice-cube trays.
pro tip: soft fruits such as raspberries should be tray-frozen and then transferred to bags or containers.
Hark, Lisa, and Darwin Deen. “The Food You Buy.” Nutrition for life. London: Dorling Kindersley, 2005. 287. Print.
I cited it. so official. much scholarly.