When it comes to pre cut vegetables and/or fruit, you often hear the remark: ‘Pre cut is not healthy, most nutrients are already lost within a few hours after cutting’. Would it suddenly be unhealthy? What nutrients are people referring to? How do you know that they are already lost within hours of cutting? Where does it come from? Do you think it’s interesting to know how this really is now? Then read on.
It is greatly exaggerated
The ruling “Pre cut is not healthy, most nutrients go within hours after cutting already lost” is greatly exaggerated and baseless. But there must be some truth. So what part of the ruling is true?
What does science say about pre cut vegetables?
Sliced vegetables hold their vitamin C longer than sliced fruit. According to the United States Food and Drug Administration (FDA), peeled or sliced vegetables lose half of their vitamin C in about 1 to 2 weeks time. So if your buying pre cut bell peppers for example, try to eat them as soon as possible.
Fresh uncut fruit and vegetables are of course better
Of course, you can keep fruits and vegetables the best unwashed, unpeeled and intact until the moment you want to eat it. But, sliced fruit and vegetables is a great alternative. You really don’t always have to wait until the very last moment before you cut the fruit and vegetables. Light, oxygen and heat are the enemies so just keep them in a sealed tray in the fridge. The advantage of pre-sliced fruit and vegetables is that you can choose to eat it faster.