How food is stored on grocery shelf also has an impact on nutrition. Tomato juice retains vitamin C better in cans than in glass containers, whereas orange juice retains its vitamin C better in glass than plastic or glass containers. Vitamin K as well as some B vitamins is depleted by exposure to light, including fluorescent light present in grocery stores. For example, enriched pastas can lose up to 80% riboflavin content if stored in lighted conditions for just 12 weeks.

Other factors that influence nutritional quality of fresh fruits and vegetables include washing, preparation (chopping, slicing, etc.), and cooking and storage methods in home. There are too many known variables in preserving food nutritional quality to list in this brief article. Yet, very little research has been done to fully determine nutrient losses in our modern food system. There is a very good source available which summarizes much of what is known. Written by Jane Ramberg, MS and Bill McAnalley, PhD and titled, “From Farm to Kitchen Table: A Review of Nutrient Losses in Foods”, published in Glycoscience & Nutrition journal, September 1, 2002 issue, volume 3, number 5, this informative summary is basis for information provided in this article. Anyone who desires a free copy of entire summary may obtain one by contacting author at source listed in author’s bio.

The best defense against nutritionally depleted foods is careful supplementation followed by purchasing fresh foods as close to source and organically grown whenever feasible. Maximizing your nutrition dollar by getting optimal nutrition from all sources is your best offensive move for maintaining good health.