FOOD STORAGE TIPS MEAT
Posted on Friday, December 3rd, 2010 at 9:20 pm
Proper Storage and Handling to Keep the Multivitamin Content of Foods
Everybody knows that foods contain rich amount of multivitamin. Green leafy vegetables for example have vitamin A, vitamin C, vitamin E, and vitamin K. Fruits have vitamins C and A. Meat products, dairy, and fish are rich in B-complex vitamins, vitamin D, and vitamin E.
So if you will eat a well balanced meal everyday, you will be able to consume multivitamin which is needed by your body for good health. The big challenge for you now is how to properly store these foods so that you can maintain their vitamin content. Here are some practical handling and storage tips to help you keep the multivitamin content of foods.
Storing and Handling Meat Products and Fish
Beef products, fish and poultry are good sources of multivitamin. But you probably know already that these products are perishable and will spoil quickly. Most of the vitamin content of beef and fish can also be lost through improper handling and cooking.
To maintain the multivitamin content of these foods, you have to make sure that they are properly frozen. If you are going to buy meat, poultry and fish from the grocery, you have to get them from the frozen section. If buying from a fish market, you should immediately freeze the fish to reduce or minimize the loss of vitamin content.
When cooking these foods, you have to avoid frying them. Frying damages or destroys the multivitamin content of fish and meat. Fish should be boiled or steamed to keep its vitamin A and vitamin D (read more about vitamin D) content.
Proper Storage of Fruits and Vegetables
Fruits and vegetables are your best sources of multivitamin. Almost all vitamin groups and essential minerals can be found in fruits and vegetables. However, vitamins are easily lost once fruits and vegetables are picked from the farms.
To maintain the high level of multivitamin content of vegetables, you have to store them in a cool place. The storage temperature should be lower than room temperature. A cool storage area for vegetables will reduce the rate of spoilage and vitamin loss.
Keeping the vitamin and mineral content of fruits is a lot trickier. The moment you pick a fruit from the tree, its vitamin content will start to disintegrate. The best that you can do is to eat the fruit immediately after picking to get the maximum amount of vitamins. However, this is not always possible especially if you are just buying fruits from the grocery or from a plantation.
Like vegetables, you have to keep fruits in cool and dry place to minimize spoilage. Do not store fruits in your refrigerator for more than a week. Fruits stored for longer period have already lost their vitamin content.
When handling fruits and vegetables, you have to avoid soaking them in water. You can lose a lot of vitamins if you soak them for more than 15 minutes. You should also avoid boiling fruits and vegetables to avoid vitamin loss. You should eat them raw or stir fry vegetables using very small amount of olive oil to keep their multivitamin content.
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