50% of Food’s Nutrients can Lose in Refrigerator
By the time the products ‘fresh’ coming to your fridge, might well have lost much of its nutritional value, because since emerging from the fields and have to be transported and stored at various distribution points, fruits and vegetables spend many days under refrigeration.
Barbara P. Klein, a professor of food science and human nutrition at the University of Illinois, says that once you reach a refrigerator, some fruits and vegetables can lose up to 50% of its vitamin C and other nutrients during a week, depending on the temperature at which it is stored.
That’s why experts recommend that you seek to purchase products from local sources, thus avoiding having been stored and refrigerated for long periods during transit, and thus is more likely to reach our homes still retain all its nutrients.
Another option is to eat frozen food. Although this presentation of vegetables and fruits could subtract a bit of flavor and fresh appearance to food, does slow the loss of vitamins and nutrients, as the products are subjected to freezing as soon as you have harvested.
Tips:
- Come as soon as the vegetables you buy, because once harvested, vitamins lost relatively quickly.
- For many fruits and vegetables, is recommended not to store too much and only buy what we will eat in 2 or 3 days.
- Prioritize the use of seasonal fruit.