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Oxidation is a natural chemical process that has a devastating effect on our food. When fruits or vegetables are sliced, the released enzymes combine with oxygen and make the fruit darker. Water, heat and oxidation are the real enemies of vitamins and minerals. The longer the fruits and vegetables are exposed to air, the fewer vitamins they will contain. Prevent fruits and vegetables from losing nutrients with these simple methods.

Are you cooking a meal and don’t want the food to go dark? Submerge fruits and vegetables in acidified water. Just add 1 tablespoon of vinegar to the water. Put food in water, but do not soak it for too long. Bananas should not be soaked for more than 3 minutes, and apples should not be soaked for more than 15 minutes. Strain the fruits, dry them and use when you need it.

Lemon juice

Citrus fruits such as Limes, lemons, oranges and grapefruits will help you stop oxidation. Just brush the surface of fruits or vegetables with citrus juice.

Vitamin C

Vitamin C, which prevents oxidation, can be a solution for darkening fruits and vegetables. Crush several vitamin C tablets and add them to the water. They should be cut into slices before putting the fruit in water. Vitamin C is a powerful antioxidant that protects cells from free radicals.

Apple juices for apples

Cut the apples into slices and dip them in apple juice. This will prevent the fetus from darkening.

Cold water for potatoes. Immerse the peeled potatoes in cold water. Cold water prevents discoloration.

Vegetables should be used as soon as possible. A longer storage time for chopped vegetables speeds up their browning.