From: thetasig <<Well I can't tell you *exactly* what is lost - but it is
well known that vitamins in foods (notably the Bs) lose their potency upon
freezing (or cooking for that matter). There are many, many links on-line -
just Google "nutritional loss freezing" to see.>>


OK... I've googled... the general consencus seems to be that "freezing meat
will not improve its quality, but will retain its natural color, flavor,
texture and nutritional value."
http://ianrpubs.unl.edu/foods/heg143.htm  [one example of many]

Freezing in general, seems to have little effect on the nutritive value of
foods, though some vitamin C may be lost IF fruit and vegetables are
blanched prior to freezing.

Dedy