How to Store Vegetables to Maintain All the Vitamins

Vegetables provide an array of nutritional vitamins and disease-fighting components. However, if stored incorrectly, vegetables can lose some of their nutritional value. According to Gardenguides.com, every vegetable has a different lifespan (from four days to two weeks) before it begins to rot or lose its nutritional value. The fresher the vegetable is when you purchase it, the longer it will last.

Things You'll Need

• Fresh vegetables
• Cool, dry area
• Refrigerator
• Plastic bags

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Instructions

• 1

  Store vegetables at room temperature, in a cool basement or in the refrigerator, depending on the vegetable. Don't store vegetables in heated areas, like in your car, outside in hot weather or near a heat vent.

• 2

  Store root vegetables (e.g., onions, potatoes and tomatoes) on the counter at room temperature and in a dry environment. They can be stored in a cool environment to last longer, but the environment must be dry, such as in a basement.

• 3

  Store green vegetables (including lettuce, broccoli and asparagus) and mushrooms in the refrigerator to keep them fresh longer. Moisture should be kept out of the greens as much as possible by placing them in a plastic bag or container.

• 4

  Don't soak or store vegetables in water. The vitamins will be absorbed into the water, which you will most likely dispose of. The same thing happens when you boil vegetables in water: This also causes the vitamins to become absorbed into the water.

• 5

  Store uncut vegetables still inside their husk, rind or peel openly in the refrigerator so that they can breathe. Store already-cut vegetables inside plastic bags, taking out as much of the air as possible.

• 6

  Research the amount of time each vegetable can remain stored before it goes bad and loses its nutritional value. Every vegetable has a different lifespan. To find your vegetable's lifespan, visit www.gardenguides.com/419-storing-vegetables.html.