Tag: Cut vegetables

Food experts agree that cutting vegetables significantly shortens their shelf life compared to their whole counterparts. This is due to a series of biological and chemical reactions that begin the moment a knife blade breaks the protective outer layer, triggering a race against time for freshness.

According to studies, vitamin C can dissipate significantly in some vegetables, like spinach, within 24 hours if not stored correctly, proving that yes, cut vegetables lose nutritional value. However, the extent of this loss depends on several factors, and the overall convenience might still be a net win for your diet.