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Food is most nutritious at the point of harvest. After that, fresh produce starts degrading.
Once picked, that fruit or veg is using its own nutrients to keep its cells alive. Vitamin C found in produce is also sensitive to oxygen and light.
Refrigeration slows down the process of nutrition degradation. The nutritional loss varies from product to product.
Spinach loses 100% of its vitamin C content in seven days at room temperature and 75% if refrigerated. Carrots lose 27% of their vitamin C content when stored at room te...
As soon as produce is harvested, it's a nutritional race against time.
Frozen produce has one problem: before it's frozen, it's blanched - heating food up for a few minutes at high temperatures to inactivate enzymes that degrade texture and color. Blanching also reduces nutrie...
Tinned food uses a more intense heat treatment that decreases the nutrients more than frozen food. But nutrients in different kinds of produce degrade at different rates.
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