How to prepare fruit and vegetables?

How do you prepare vegetables and fruits?

If fruit and vegetables are not treated properly, the amount of fruit and vegetables decreases significantly. It is worth knowing how to avoid this. Buy fruit and vegetables fresh, firm, stained, decayed. Predictable evidence of improper storage.

Vitamins destroy inadequate temperature, light, air, etc. The storage method and duration are important, e. g. After 2 days, lettuce, spinach and chives have 25% less vitamin C in the refrigerator and lose up to 50% at room temperature. The same applies to vitamin B9 in green vegetables.

Caution! Keep the simple rule: Buy small quantities of vegetables and fruit and eat them quickly.

If you have no trouble with your stomach, eat vegetables and raw fruit, with the skin, because it is in it and just below it that there is the most vitamins. The skin of the apple has up to 10 times more vitamin C than the flesh. Also, do not use vegetables for heat treatment, e. g. vegetables. courgettes, aubergines, peppers and even carrots and potatoes. Wash them under running water, remember that vitamins C and B dissolve in water, so do not soak fruit and vegetables for long.

Caution! Vitamin C from peeled potatoes left in the water for a few hours can completely fade away.

The „killer” of vitamins is the high temperature, and vitamins C and B are particularly sensitive to it. You minimize losses by throwing vegetables into boiling water. Cook briefly, in a small amount of water. And even better on pair. Smaller losses are also present during baking (whole, with skin) and stewing.

Caution! Cooking in water can „take” 50% of the vitamins, roasting 30% and frying often destroys them completely.

Freezing of vegetables and fruit

If you want to keep fruit and vegetables longer, freeze them. When you want to eat it raw afterwards, defrost it in the fridge on the bottom shelf. To cook them, throw them into boiling water. Freeze them as soon as possible after breaking or buying – you won’t lose your vitamins.

Silag of fruit and vegetables

Silage is a good way to preserve vitamins. Fermentation does not destroy or even perpetuate them. Lactic acid bacteria multiplying during this process cause that vitamin C is even several times more in silage than in fresh produce. The juice also contains vitamins – drink it or use it for soup.

Where to store vegetables and fruit?

1. in the cellar and pantry

In a cool, dry and dark place you can store beetroot, carrot, onion, celery, horseradish, garlic, parsley, cabbage throughout the winter. Put the celery, carrots, parsley into the crate and squeeze it over – they will be fresh even a few months.

2. in the refrigerator

Most fresh fruit and vegetables should be stored in a designated drawer for this purpose for up to two days. Similarly cooked vegetables, e. g. vegetables. in grills or salads, store a maximum of two days in the refrigerator. Then they are practically free of vitamins.

3. at room temperature

Store the fruit that ripens, such as bananas, exotic fruits (oranges, lemons, grapefruit, kiwi, mangoes, pineapples), apples, pears in a container or basket. From vegetables – tomatoes, potatoes, pumpkin, courgette, cucumbers, aubergines.

Why eat fruits and vegetables: