Refrigerating produce - Deepstash

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Refrigerating produce

Refrigerating produce

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.

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MORE IDEAS FROM THE SAME ARTICLE

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.

Food is most nutritious at the point of harvest. After that, fresh produce starts degrading.

As soon as produce is harvested, it's a nutritional race against time.

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