Factors Leading to Micronutrient Loss in Food Healthy foods not only need to be prepared properly, but also stored correctly so it gives the most benefits to your body! To do this, you should avoid:
Long-term storage of foods. More than 50% of micronutrients are destroyed after three days of storing cooked food.
Inappropriate food storage. Vitamin B2 in carrots, e.g., is destroyed by light. Vitamin B15 breaks down in water. It is also not recommended to store food in plastic.
Improper production and preparation. Peeling fruits and grains from their shells and refining them. Also vitamins are destroyed by overly high temperatures, reheating.
