A. “Anyone who’s eating greens instead of potato chips is already ahead of the curve in terms of their health,” said Mary Ann Lila, a food scientist at North Carolina State University. But some vitamins in salad greens, especially vitamin C and B vitamins, are water soluble and can diminish somewhat through the washing and chopping of commercial processing and from sitting in the fridge for too long, she said.
One study found that packaged spinach lost nearly half its folate, one of the B vitamins, after eight days of refrigeration, though another study found that lettuce maintained most of its folate content with storage.
But most other nutrients, including the fat-soluble vitamins, A, D, E and K, and minerals like iron and calcium aren’t lost in water and are retained during storage, experts say.
As for vitamin C, a recent study in Food Chemistry found that spinach lost relatively more than other greens. Mature spinach lost about 80 percent of its vitamin C after three days of storage, while baby spinach lost only 25 to 45 percent. By contrast, watercress maintained nearly 60 percent of its vitamin C content after 10 days of storage, and arugula lost a statistically insignificant amount.
Christine Bruhn, director emerita of the Center for Consumer Research at the University of California, Davis, said people should “focus on the big picture of eating lots of fruits and vegetables.”
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