date:Jun 13, 2017
uying the vegetables whole.
Next comes the battle for nutrition, which in the end matters most to many shoppers. Registered nutritionist Bek Parry believes Whole and as fresh as possible is best.
She says the nutritional value of vegetables depletes when cut. As soon as a vege is picked it will begin to lose quality. Then once it is cut or shredded the increased surface area exposes more of the vegetable to oxygen degrading it. The smaller it is diced or shredded the quicker it will wilt or