10 TIPS FOR PRESERVING VITAMINS AND SHELF LIFE IN FRESH PRODUCE. BY COLLEEN M. STORY 5. Store Intact Researchers have discovered that if you cut fruits and vegetables and then leave them out on the counter or store them, they will lose from 10-25 percent of antioxidants like vitamin C and carotenoids over a period of 5-6 days, because of the exposure to oxygen. Similarly, avoid cutting up lettuce or other greens, as that cuts into the pores, releasing compounds that speed up ripening and spoilage. It may be convenient to cut up veggies and store them in bags in the fridge for snacking, but realize that you will be losing nutrient power and potentially speeding up the degradation of the food. It’s best to wait and cut them right before eating, instead. TBC
Posted on: Wed, 09 Oct 2013 08:00:59 +0000
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