The vitamin content of food can be seriously compromised from the time it is produced until the time it is digested. Improper storage, excessive cooking, and exposure to heat, light, and air are factors that can reduce the vitamin content in food. here are some tips for preserving the vitamins.

• Keep fruits and vegetables cool. Freeze food that is not going to be eaten within a few days. Chilling inhibits the process that degrades vitamins.
• Store foods in moisture proof containers at temperatures near freezing and away from exposure to air.
• Avoid cutting fruits and vegetables into small pieces. This exposes more surface area to air and speeds vitamin loss.
• Leave skin on fruits and vegetables. The skins are nutrient rich. Also, the outer layer of fruits and vegetables contains more vitamins and minerals than the inner or center parts.
• Cook with small amounts of water and a tight lid.
• Store canned goods in a cool place, preferably below 65° F.
• Avoid overcooking food. Also, reheating reduces vitamin content.
• Don’t soak foods. Water soluble vitamins and minerals will be lost in soaking.
• Keep milk cold, covered, and away from strong light.