Will nutrients in frozen fruits and vegetables be lost?

Summer is happy because we can always have fresh vegetables and fruits. Sometimes we also think that it would be great if we could keep these vegetables and fruits until winter, but the shelf life of vegetables is very short. Someone suggested freezing a portion of vegetables and eating them during winter. Just as this statement was formed, some people jumped out and said that frozen fruits and vegetables will lose a lot of nutrients. Is it true that the process of freezing and thawing can damage the nutrients of vitamins, frozen fruits, vegetables, and fruits, which are definitely not as good as fresh ones?
Freezing is different from refrigeration. Freezing reaches a low temperature of around -18 ℃, which is not suitable for most fruits (because the consequence of doing so is that the cells are damaged when the fruits thaw, and the taste will be much worse), so this is suitable for vegetables with high starch content. The nutrition of frozen vegetables is well preserved. Because the vitamins in vegetables, such as water-soluble vitamins such as vitamin C and B, are easily destroyed at high temperatures, but are well preserved at low temperatures.
Scientists from the University of Sheffield Harlem in the UK, after studying 37 products, found that there was not much nutritional difference between fresh and frozen foods. The study also found that frozen green beans and fresh green beans contain higher levels of beta carotene after cooking.
Every vegetable has its growing season, and if you miss this season and want to eat it again, it will either be very expensive or frozen vegetables taken directly from the cold storage. Since that's the case, why don't we buy more during its season and make our own frozen fruits and vegetables. In this way, when you want to eat but can't buy it, take it out of the refrigerator and thaw it to make delicious dishes.