The nutrients provided by frozen/fresh vegetables all depends on how that particular group was handled.
If you are lucky enough to get your hands on actual FRESH vegetables/fruits (like what Jodi is suggesting) [so that means they have not been picked, frozen/stored for months and transported half way across the world] then these are obviously your best bet - they are highly nutrient dense and have not been damaged.
If you don't have this advantage, and the fruit/vegetables you do get are old or have been stored or frozen and then thawed, then, technically speaking, they are not really 'fresh' - and although they are still GREAT, they will not have any advantage over your frozen.
Similarly, if the frozen vegetables/fruits are picked and then RAPIDLY frozen straight away, then they are EXCELLENT as well... However, if they were left around at room temperature for a while, and then frozen, they would have also lost some of their nutrients.
As long as you are eating SOME form of fresh or frozen vegetables/fruits, then I think that this is much better than the alternative (which is not eating any at all).