It is best to eat fresh greens as close to the day they are picked as possible. While the fiber and mineral content of fresh greens stay potent, the vitamin C, folate, and antioxidants leak out due to heat, light, and oxygen. Once harvested, greens begin to lose moisture causing the above-mentioned nutrients to break down.
Remember that on average the time from the farm to your produce section is around 6 to 7 days. So take them home and use them in a day or two, if possible.
Penn State University did a study a few years ago on fresh spinach. The study found almost a 50% reduction in folate and in vitamin A after 8 days of refrigeration. Just a little something to keep in mind when you purchase and eat fresh greens.
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