Refrigerating produce - Deepstash
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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