Ten healthy foods that spoil very quickly in the refrigerator have been announced – Nutrition

An efficient way to save time and money may be to stock up on fresh produce. However, some products spoil very quickly, so you can throw away all your products, reports Sports.kz, citing RBC-Ukraine (Styler Project).

The Real Simple website tells you which foods cannot be stored for a long time, even in the refrigerator.

fresh berries

Fresh berries have a short shelf life of up to five days, depending on when they were picked.

Extend the shelf life of your berries by storing them in the package they came in, with a paper towel to absorb any moisture. Do not wash or cut them until you are ready to eat them.

If they start to spoil, make jam or make a smoothie from them.

Let’s add that all berries are rich in vitamin C, which strengthens blood vessels. They help reduce the risks or slow the course of disease. Berries contain anthocyanins, which are good stimulants for brain activity, regardless of a person’s age.

Thanks to the anthocyanins and vitamins they contain, berries have antioxidant, antimicrobial, anti-inflammatory, and neuro- and cardioprotective properties.

Avocado

Ripe avocados are best eaten the next day. If you need to extend the consumption time, put them in the refrigerator for another day or two.

You can also cut the avocado into pieces and freeze or puree it in a sauce or dressing to use over a few days.

Avocados contain more than just important nutrients. They reduce the risk of developing cardiovascular diseases and obesity, improve cognitive function and digestive health.

Bananas

Bananas can turn from green to yellow in an instant. They become sweet and soft every day, but when they start to develop brown spots, they must be eaten quickly.

Place ripe bananas in the refrigerator under cold air to slow down ripening. It can be peeled and frozen whole or in chunks for future smoothies or baked goods.

You should know that these yellow fruits are a great source of essential vitamins and microelements. Among them are B vitamins: B1, B2 and B6, vitamin C (daily value tretina) and PP, iron, calcium and potassium, fluorine and phosphorus.

Broccoli

Broccoli can begin to spoil after about three days in the refrigerator, and pre-cut flowers can turn yellow even faster.

If you notice that the broccoli is starting to spoil, steam it for use in dishes over the next few days (after storing it in an airtight container in the refrigerator, of course).

In addition, broccoli is known for its high content of vitamin C, a powerful antioxidant that not only strengthens the immune system, but also maintains healthy skin and faster tissue healing. The high level of vitamin C in broccoli makes it an important element in fighting free radicals and strengthening collagen.

Raw fish

Fresh fish spoils after three days. You should buy fish the day you cook it. The fish can be frozen for further cooking.

The greatest value of fish, apart from vitamins and iodine, is that it contains polyunsaturated fatty acids (omega-3 and omega-6) and easily digestible protein.

Fish is rich in vitamins (A, E, D), calcium, zinc, selenium, iron, phosphorus, magnesium. Thanks to this composition, fish is beneficial for joints, the brain, and the entire human body. It slows down cell aging, stimulates reproductive function, and lowers cholesterol levels.

Ground beef

A sealed package of ground beef may be good past its expiration date, but once opened, it should be eaten as soon as possible.

Portion your ground beef and freeze to preserve most of the beef before use.

Cold cuts

Pre-sliced ​​deli meat spoils quickly. This may be surprising due to the high level of salt and preservatives in processed meat.

It may seem tempting to buy a week’s worth of luncheon meat, but in reality it only takes three to four days before it starts to smell bad and possibly start to go mouldy. or slippery.

Storing meat in an airtight container can help preserve it so it doesn’t allow bacteria to grow.

Cakes and cupcakes

We all want our cakes and cupcakes to last as long as possible, but unfortunately this is not the case.

Any cake with cream cheese or cream frosting requires regular, thorough cooling. Cakes with butter or other frosting can sit at room temperature, but they also spoil after a few days.

The cakes can be frozen in pieces and stored in airtight containers to be thawed and eaten several months later, but they will lose their “freshness”.

Caviar

Although caviar is not a common dish in the kitchen, it is very tasty and healthy and worth eating. Most glass jars or jars have an expiration date of two to three weeks after purchase.

However, once opened, content should be enjoyed within 48 hours for best freshness and texture.

Caviar is high in protein, vitamins (especially vitamins B and D), minerals (including iron, zinc and selenium), antioxidants and omega-3 fatty acids. Omega-3 fatty acids promote heart, brain and immune system health.

Milk

Once opened, the milk will keep for less than a week. If milk spoils after a few days, it is probably because it is exposed to high temperatures too quickly.

That is, if you store milk on the door of the refrigerator, it can spoil faster due to constant temperature changes.

Store the milk in the back of the refrigerator, where the temperature is the coldest.

Milk provides potassium, calcium, and vitamin B12 to the human body, which is usually a daily nutrient deficiency. It is also a good source of vitamin A, vitamin B1, magnesium and zinc.

Foods contain hundreds of different fatty acids, including conjugated linoleic acid (CLA) and omega-3s. Their consumption is associated with many health benefits, including a reduced risk of diabetes and heart and vascular disease.