Nutrition

Loss of taste and nutrients: these foods not to put in the fridge

The refrigerator can preserve food, but not all. There are products that cannot stand the cold and lose their nutritional qualities and flavors if they are put in the fridge.

Here are 10 foods not to store in the fridge.

  • oil
  • The oil is best kept at room temperature, in a place protected from light. It generally does not like heat or cold and freezes in the refrigerator, especially Mediterranean oils such as olive, avocado or argan oil. If the oils extracted from tropical plants such as coconut or jojoba do not fear heat due to their origin, they do not need to be kept in the fridge either. As for grapeseed, evening primrose or sea buckthorn oils, they come from plants accustomed to a temperate or northern climate and must be protected from heat, but do not congeal in the fridge.

  • The Basilic
  • Basil fears humidity and cannot be kept in the fridge. It is best to buy it in small quantities and put it in a glass of water, like flowers, to preserve its freshness. Other fresh herbs are just as fragile. It is possible to adopt the same system before putting them in the lower part of the refrigerator. Drying is also a good alternative for preserving aromatic herbs. To do this, simply wash them well and tie them in small bouquets before hanging them upside down, in a ventilated, warm place protected from light.

  • garlic
  • A ventilated and dry place is best for storing garlic. It softens and germinates quickly, placed in the refrigerator.

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  • Tomatoes
  • Tomatoes become bland, stored in the cold. Cell wall membranes deteriorate and gene activity is reduced as a result of methylation. This explains why they lose flavor and become soft.

  • Potatoes
  • Potatoes are easily stored in a dry, ventilated and shady place. It is best to put them in a paper or canvas bag. The use of the plastic bag and storage in the refrigerator should be avoided. Indeed, the cold transforms sucrose, the starch contained in these vegetables, into fructose or glucose, that is to say into sugar. This process has the effect of favoring the formation and the increase of the level of acrylamide, harmful to health, in contact with heat during cooking.

  • Eggplants and zucchini
  • It is best not to store eggplants and zucchini in the refrigerator. The cold deteriorates the cell walls, making them mealy, and stops the ripening process. They may wilt faster and lose flavor.

  • Eggs
  • Eggs have a dedicated compartment in the fridge. However, it would be better to keep them at room temperature. In a cold environment, the natural protection of the shells decreases. They absorb odors more easily, which alters their taste, and bacteria could enter them.

  • the lawyer
  • The cold promotes the darkening of the flesh of the avocado and stops the ripening process. It should therefore be kept in the open air. To make the avocado ripen more easily, it is smart to put it in a paper bag with a ripe banana. If the avocado has already been opened, it can be kept in the fridge. Coating the flesh with lemon juice helps prevent it from turning black.

  • melon and watermelon
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    Cantaloupe and watermelon can be stored at room temperature in a dry place. They will thus continue to mature. When they are opened or very ripe, they can be placed in the fridge, but it is advisable to consume them as soon as possible, because they are less tasty and the antioxidants deteriorate very quickly.

  • Bananas
  • Bananas darken in the fridge. It is best to leave them in the open air in a ventilated place. If they are not yet ripe, you can wrap them in newspaper to keep the ethylene released and help them ripen faster. Leaving them in the sun also promotes their maturity.

    [HighProtein-Foods.com]

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