The cold season is here, which means more and more people will be preparing pies, stews, soups and casseroles. For all of these dishes, there's one common denominator: vegetables.

But whenever people go to the grocery or supermarkets, should they purchase fresh or frozen vegetables? Which is the healthier alternative?

Rafael Perez-Escamilla, director of the Office of Public Health Practice at the Yale School of Public Health, told The Huffington Post that people should just buy whatever's more convenient for them because the health benefits of fresh or frozen vegetables are basically the same.

"The nutritional content is pretty much the same in frozen versus fresh produce," he said. "There is no difference."

Back in 2015, a study published in the Journal of Agricultural and Food Chemistry showed that there is little to no difference in the nutritional content of eight different types of frozen fruits and vegetables. However, it is interesting to note that frozen corn, green beans and blueberries had more vitamin C than their fresh version.

Perez-Escamilla noted that people should concentrate more on how they cook their vegetables. He said vegetables can lose water soluble vitamins when boiled, so it's better to make soup out of the water used to boil vegetables.

Steaming can retain the vegetables' nutrients. Grilling is also acceptable just as long as people don't burn the produce, he said.

The one true advantage fresh vegetables hold over their frozen counterparts is that they create a smaller carbon footprint.

Perez-Escarilla explained that freezing fruits and vegetables on the farm and during transit, and then repeating it at home involves a higher energy output. On the other hand, buying fresh produce supports the local agriculture industry.

Whatever people decide on, Perez-Escarilla said they can't go wrong since eating vegetables is always a healthy treat. It would be great if people can promote both fresh and frozen produce, because a mix of the two options will always be the best option.