Tag: Chopped vegetables

According to the CDC, bacteria can multiply rapidly if perishable food, including cut vegetables, is left at room temperature for more than two hours. Storing chopped vegetables in the fridge is a common practice for busy households and meal preppers, but understanding the correct methods is crucial for both safety and quality.

A standard serving of raw vegetables is typically one cup, while a cooked serving is half a cup. Understanding this difference is key for accurate portion control to meet daily vegetable goals.