Which has higher nutritional value, frozen poultry meat or fresh poultry meat?

Scientific research and industry consensus indicate that the core nutritional value (protein and mineral content) of properly processed and stored frozen poultry meat is not significantly different from that of fresh poultry meat. Regarding vitamins, although there may be a small loss of heat-sensitive water-soluble vitamins (such as some B vitamins) during pre-processing (such as blanching) and the initial stages of freezing, this also occurs during home cooking. In fact, freezing technology often "freezes" poultry meat in its most nutrient-rich state shortly after harvesting. Conversely, so-called "fresh" poultry meat, if subjected to several days of refrigerated transportation and sales, can undergo slow degradation of its nutrients due to the effects of enzymes and microorganisms. Therefore, consumers can fully trust the nutritional value of frozen poultry meat. The key lies in choosing reputable brands (to ensure processing standards) and following proper thawing and cooking methods.