Which of the following nutrients is most likely to be lost when cut foods are prepared for the freezing process?

Name: Which of the following nutrients is most likely to be lost when cut foods are prepared for the freezing process?
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Vitamin C is the most unstable and sensitive to heat and air, which are common factors in food preparation for freezing. Therefore, it is the most likely to be lost during the process. Thiamin, niacin, and riboflavin are all relatively stable and less likely to be lost.

Which of the Following Nutrients Is Most Likely to Be