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Purchasing fruits and vegetables already cut and wrapped or immediately chopping them up after purchasing them can make them more convenient. However, fruits and vegetables lose some of their nutritional content when they are cut, sliced, chopped, or peeled. Find out how to maximise the use of your produce.
Heat, oxygen, and light are the three conditions that result in nutrition loss when fruits are cut and kept for a long time. When the produce isn't chopped, the interior is shielded from air and light, but when it is, it is exposed. Although some vitamin A and vitamin E are also lost when fruits and vegetables are sliced, vitamin C probably takes the most damage. Cutting also speeds up respiration, which causes sugars to break down and produce carbon dioxide. Fruits lose flavour and texture as a result, and deterioration occurs more quickly.
Three Reasons To Avoid Consuming Pre-Cut Fruits Or Veggies
Infections:
The most frequent infections are those that can be contracted from eating contaminated food, mostly fruits. Fruits may become infected as a result of hazardous handling procedures, tainted irrigation water, and exposure to flies or other organisms. One of the most frequent infections brought on by eating contaminated food is salmonella, which can cause fever, body aches, nausea, vomiting, diarrhoea, and loss of appetite, in addition to abdominal cramps and other symptoms.
Nutrient Loss:
Cutting exposes the fresh produce to oxygen, light, and occasionally heat, all of which may have an impact on the vitamins that are retained in the meal. Whole fruits and vegetables retain vitamins and nutrients for a lot longer than their pre-cut equivalents. Vitamins that are water-soluble and at risk of evaporating more quickly from pre-cut fruit include vitamins A, E, and C. Buying whole fruits and vegetables and chopping them for quick consumption is the best course of action in this situation.
Decreased Shelf Life:
We've all put off slicing open a large watermelon for a few too many days and were undoubtedly shocked when it was still edible more than a week later. The appeal of whole fruits and vegetables lies in this. As you can see, the entire watermelon will keep for up to 10 days on the counter and three weeks in the refrigerator. But cut? You may have three days at most before it turns into a pool of pink mush.
Whole fruits and vegetables are healthier for you than pre-cut fruits and veggies when properly prepared before eating. So always opt for keeping whole veggies and fruits, and do not cut them ahead of time. But if you really need to due to circumstances, make sure they are well stored in an airtight container where their nutrition doesn't take a beating.
