The study found that cabbage stored after refrigeration has higher vitamin C content than fresh cabbage. In addition, after a week of storage of sweet potatoes, melons, green peppers, and spinach, the vitamin C content will not decrease.
This is because some vegetables are not matured when they are sold. When we buy them home and store them under refrigeration, the vegetables can continue to grow, just like soybeans and potatoes will germinate. Fruits and vegetables in the growing period are richer in nutrition, especially the vitamin content is very high.
In addition, the freshly picked vegetables usually contain substances that are harmful to the human body, such as pesticides, chemical fertilizers, etc. After a period of refrigeration, the toxic substances are degraded and eaten more safely.
In particular, green leaves and stem vegetables are the most susceptible varieties of vegetables that are contaminated by nitrogenous fertilizers. Nitrogen in nitrogenous fertilizers accumulates in leaves in the form of nitrates, which may turn into carcinogens during storage or cooking. Nitramine.
Therefore, we should discard the surface leaf of “closed†vegetables such as cabbage and Chinese cabbage, wash it, and store it in the refrigerator. For vegetables such as spinach, celery and other "open" leaves, we should rinse with a weakly alkaline detergent (such as rice water) as soon as possible to remove the remaining pesticides on the leaves before refrigerated storage.
Experts tell us that, generally speaking, fruits and vegetables should be soaked in water for 30 minutes - 60 minutes to get rid of pesticides on the surface. Therefore, the fruits and vegetables that we buy home must not be rushed to eat, so it will be more safe to soak in for more.