Vegetables have the highest nutritional value when they are harvested. Once a vegetable leaves the soil, it loses its source of nutrients and energy.

Vegetables start to use their own nutrients to maintain the life of their cells after they
are picked, and some nutrients are particularly easy to lose.

Refrigerating vegetables does not prevent the loss of their nutrients, only prolongs their
shelf life and prevents them from spoiling.


For example, fresh vegetables stored at room temperature of 20 degrees for 7 days will
lose more than 95% of their vitamin C. If vegetables are kept in the refrigerator, they
will lose about 70% of their vitamin C.

Fresh vegetables can generally only be stored for 2 to 3 days in the refrigerator.

Another option is to eat frozen vegetables, which are snap-frozen immediately after
picking, maximizing the preservation of the vegetables� vitamins and other nutrients.

Full story: https://www.quora.com/If-refrigerated-do-vegetables-lose-their-nutritive-values

Mike Dippel

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