5 foods that lose nutrients when stored in the refrigerator.

Cucumber

Cucumbers are sensitive to cold and refrigeration, which can accelerate the rotting process, causing parts of the cucumber to become watery. That's why you see cucumbers shrivel, wilt, and then rot after being left in the refrigerator for a long time. If left in the refrigerator for too long, bacteria will multiply.

According to the Lao Dong newspaper, citing Eating Well, plant scientists at UC Davis say the best temperature for storing cucumbers is 50-55 degrees Fahrenheit, warmer than a refrigerator but slightly cooler than room temperature.

Keep them on the kitchen counter and only buy what you need.

Tomato

Tomatoes prefer warm temperatures and dislike the cold. Therefore, the refrigerator is not an ideal place to store tomatoes. Like cucumbers, they can dehydrate, bruise, and rot. Store tomatoes in a dry place, away from direct sunlight.

Bread

Storing bread at low temperatures can actually lead to a loss of nutrients as its texture and flavor deteriorate. According to Lavanguardia, cited by VietNamNet, food technology expert Amparo Gamero (University of Oberta de Catalunya, Spain) states that refrigerating sliced ​​bread can be counterproductive because it increases humidity, creating conditions for mold growth. The best method is to store bread at room temperature in a paper bag to maintain its freshness.

Bananas and cucumbers should not be stored in the refrigerator.

Banana

Sometimes, bananas are sold still green. Refrigerating them too early can make them hard and tasteless because the low temperature significantly slows down the ripening process. Additionally, the peel can easily turn brown, making them look unappealing even if the inside is still delicious and edible.

To eat bananas at your desired ripeness, it's best to store them in a cool but not freezing environment. Also, avoid placing bananas near apples in a fruit bowl, as ripe apples release more ethylene gas, which can accelerate the ripening process of bananas.

Chocolate

Extremely low temperatures can alter the smoothness and creaminess of chocolate. Refrigeration can cause chocolate to lose its color and have a slightly gritty, earthy texture. Gamero experts recommend storing chocolate in a cool place, between 15 and 20 degrees Celsius, away from direct sunlight, and in its original packaging or airtight container to prevent odors and contaminants.

Ha An (Compiled)

Source: https://vtcnews.vn/5-thuc-pham-mat-chat-dinh-duong-khi-de-trong-tu-lanh-ar910329.html