In the era of fast food, more and more delicious foods are "quick-frozen", and more and more such foods are accepted by people who are used to fast-paced life. As everyone knows, these quick-frozen foods have many nutritional problems. The nutritional value of frozen food is greatly reduced.
Quick-frozen food processed at a rapid low temperature (below -18°C) will not lose moisture and juice in the food tissue, and at such a low temperature, microorganisms will basically not multiply, and food safety is guaranteed, but the food taste , flavor changes are unavoidable. What's more, after quick freezing, the fat in the food will be slowly oxidized and the vitamins will be slowly broken down. Therefore, the nutritional value of frozen food cannot be compared with that of fresh fish and meat.
Let's compare the meatballs with fresh tenderloin. The vitamin B2 in the meatballs is only 2/3 of the fresh tenderloin, the niacin is only half, and the vitamin B12 is less than 1/3. Look again, fresh mackerel and fish balls, fish balls have less than 1/10 of vitamin B2 left, half of niacin, and less than 1/8 of vitamin B12.
