Which type of food processing is least likely to alter the nutritional content of the original product?

Primary processing is the stage of food processing that involves the initial processing of raw food materials, such as cleaning, sorting, and packaging. It typically includes basic techniques like washing fruits and vegetables, milling grains, or chilling meat. During this stage, the primary goal is to make the food safe and ready for consumption while retaining most of its original nutritional value.

This type of processing is generally less intensive than secondary and tertiary processing, which often involve more complex methods such as cooking, refining, or adding preservatives, all of which can significantly alter the nutrient profile of the food. For example, boiling vegetables may lead to a loss of water-soluble vitamins, while processes like canning or freezing might introduce changes that affect nutrient availability. Therefore, primary processing maintains the integrity of the food's nutritional components more effectively than the other forms of processing, making it the option least likely to alter nutritional content.