Effects of refrigeration on leafy vegetables

The article discusses the importance of applying proper methods for storing leafy vegetables to preserve their nutritional value. It explains that prolonged storage periods and factors such as exposure to oxygen, light, and temperature can lead to a decline in vitamin levels, especially vitamin C and folic acid, resulting in reduced taste and health benefits. Studies confirm that consuming fresh vegetables as soon as possible minimizes nutrient loss, and reducing exposure to factors that accelerate the loss of value enhances the health benefits they provide.

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