Frozen, mainly depends on the freezing method and freezing time. Quick freezing at low temperature has little effect on raw materials in a short time, and it is not easy to cause nutrient loss, but with the increase of freezing time, nutrients will gradually lose.

After all, food has a shelf life of up to 3 months. Taking fish as an example, some studies show that the loss of nutrients in fish, especially vitamin A and vitamin E, is very obvious when stored at-0/8℃ for 3 months, which will probably lose 20% ~ 30%. Vegetables and fruits should also be bought and eaten now, and the vitamins will be reduced every day.

In addition, repeatedly frozen fish and meat will lead to the loss of nutrients and affect the taste. In addition, the general preservation should be "quick-frozen and slow-frozen", that is, quick freezing and slow thawing.

Therefore, eat while the food is still fresh, and don't wait until there is no nutrition.