Tips for Saving Fruits, Vegetables and Spices Keep Fresh
Tips for Saving Fruits, Vegetables and Spices Keep Fresh
You may have heard that cutting vegetables such as celery and paprika before storing in the refrigerator will make it easier for you to cook. The suggestion is true. But, is the nutritional
value of the vegetable also good? If so, you must know the other rules.
In general, the longer the food is stored in a refrigerator, freezer, or regular cupboard, the more nutrients are lost. Water, light and heat all speed up the loss of nutrients, especially those that contain vitamin C, folate, and thiamin. That is why traditional markets are the biggest source of fresh vegetable products that do not have to travel long distances in refrigerated containers and can lose nutrients throughout the trip.
In a study at Pennsylvania State University it was revealed that fresh spinach can retain more nutrients when stored in cold temperatures than warm temperatures. Even on a cooling rack, after eight days green vegetables can only maintain 53% of their folate content.
To maintain the freshness of vegetables, there's nothing wrong with shopping at supermarkets like Hero, who provides a variety of fresh vegetables. Here are tips for storing vegetables to keep them fresh from health practitioner Anthony Pong.
1. How to store spinach, broccoli, carrots and lettuce.
Place it on a vegetable rack in a cold-temperature refrigerator. It would be great if the fridge used can regulate humidity because moisture can help maintain nutrition. If not, wrap carrots and celery with plastic to lock in moisture.
2. Onions, pumpkins, potatoes, and tubers.
Do not store in a humid place. These materials are very fond of cold places, but are not placed in the refrigerator. It is best to place it in a dry place and not close to the heat source.
3. Rosemary, celery, and other fresh herbs.
This one vegetable can be stored in a small vase on the table if you will use it in the next few days. If not, wrap the root with a tissue soaked in water, then put it in the refrigerator to maximize moisture. Do not forget to sprinkle water regularly on the tissue so that the spices remain fresh.
4. Nuts and peanut butter.
If you don't want to eat it in a few weeks, storing it in the refrigerator can make the food ingredients last for one year or more. ? You can store it in the freezer, can make it last up to two years and maintain natural oils and other ingredients in peanut butter. Peeled peanuts can absorb more moisture and affect the taste. For this reason, store the beans in clean and dry airtight packaging.
5. Fruit.
Ripe fruit is stored in a room temperature. Fresh or cool consumption to stop the ripening process. If possible, store in a drawer with a separate rack of vegetables, because the fruit emits natural ethylene gas which will ripen everything faster. For example, mature bananas can be slowed down by wrapping banana stems using plastic. For avocados that are too ripe and have brown spots, not only are they less tasty, they are also slightly toxic. Bruises on avocados may contain toxic fungi and histamine.
You may have heard that cutting vegetables such as celery and paprika before storing in the refrigerator will make it easier for you to cook. The suggestion is true. But, is the nutritional
value of the vegetable also good? If so, you must know the other rules.
In general, the longer the food is stored in a refrigerator, freezer, or regular cupboard, the more nutrients are lost. Water, light and heat all speed up the loss of nutrients, especially those that contain vitamin C, folate, and thiamin. That is why traditional markets are the biggest source of fresh vegetable products that do not have to travel long distances in refrigerated containers and can lose nutrients throughout the trip.
In a study at Pennsylvania State University it was revealed that fresh spinach can retain more nutrients when stored in cold temperatures than warm temperatures. Even on a cooling rack, after eight days green vegetables can only maintain 53% of their folate content.
To maintain the freshness of vegetables, there's nothing wrong with shopping at supermarkets like Hero, who provides a variety of fresh vegetables. Here are tips for storing vegetables to keep them fresh from health practitioner Anthony Pong.
1. How to store spinach, broccoli, carrots and lettuce.
Place it on a vegetable rack in a cold-temperature refrigerator. It would be great if the fridge used can regulate humidity because moisture can help maintain nutrition. If not, wrap carrots and celery with plastic to lock in moisture.
2. Onions, pumpkins, potatoes, and tubers.
Do not store in a humid place. These materials are very fond of cold places, but are not placed in the refrigerator. It is best to place it in a dry place and not close to the heat source.
3. Rosemary, celery, and other fresh herbs.
This one vegetable can be stored in a small vase on the table if you will use it in the next few days. If not, wrap the root with a tissue soaked in water, then put it in the refrigerator to maximize moisture. Do not forget to sprinkle water regularly on the tissue so that the spices remain fresh.
4. Nuts and peanut butter.
If you don't want to eat it in a few weeks, storing it in the refrigerator can make the food ingredients last for one year or more. ? You can store it in the freezer, can make it last up to two years and maintain natural oils and other ingredients in peanut butter. Peeled peanuts can absorb more moisture and affect the taste. For this reason, store the beans in clean and dry airtight packaging.
5. Fruit.
Ripe fruit is stored in a room temperature. Fresh or cool consumption to stop the ripening process. If possible, store in a drawer with a separate rack of vegetables, because the fruit emits natural ethylene gas which will ripen everything faster. For example, mature bananas can be slowed down by wrapping banana stems using plastic. For avocados that are too ripe and have brown spots, not only are they less tasty, they are also slightly toxic. Bruises on avocados may contain toxic fungi and histamine.
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