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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 temperature for a week.
However, when vegetables are frozen, including spinach, they lose significantly less vitamin C, because freezing pauses the process of oxidization.
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 nutrient content.
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.
Although canned foods result in greater nutrient loss, it can be stable for years.
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GO foods give us the energy to be active, work, and fight diseases.
From this category: rice, pasta, bread, and root crops. They release energy more slowly, fuelling you for longer and helping to maintain your weight.
Grow foods help our body with physical growth and help the body rebuild after diseases and infections.
From this category: meat, fish, eggs, milk and other dairy products such as cheese and yogurt. They are often required in small amounts but are essential to be consumed daily.
The “best” diet is a theme: an emphasis on vegetables, fruits, whole grains, beans, lentils, nuts, seeds, and plain water for thirst.
That can be with or without seafood; with or...
Because they are just one ingredient: avocado, lentils, blueberries, broccoli, almonds, etc.
The selling point of superfoods is not so much their taste but the extent to which they will enhance your health if you eat them. It is not qualities that are mere add-ons, like fortified cereals, ...
Some regular foodstuffs such as broccoli and spinach have been rebranded for their health-giving qualities.
The volume of blueberries and cranberries sold in Britain quadrupled in the last decade, for example. However, critics warn that the description encourages us to focus on a single foodstuff at the expense of a healthy diet.
Cooks in the past have often doubled as herbalists who sought to soothe and strengthen. Long before "superfoods," we consumed tonics and home remedies. For example, sage was believed to improve a person's memory. Science later confirmed its memory benefits.