Freezing and Reheating food

[Guest guest]

There are a few foods that I think I could eat a bit more but really

don't have the time to cook often. Mainly dry beans and also dry

yellow corn (I do nixtamalize it). Soaking 24 hours then like 2-4

hours simmering can be a pain in the butt, so I used to make real big

batches and freeze them.

Would either beans or corn lose a reasonable amount of vitamins this

way? or does freezing only affect more senstive foods such as leafy

greens? Just wanted to know cause I don't want to go out of my way

just to eat a lot of fiber .

-