It is a wonder of the modern world we easily take for granted, but these days, the average person has access to a wider variety of fresh produce than ever before. In a single grocery store it is possible to find fruits and vegetables from all over the world, sometimes shipped from thousands of miles away. Although the intensive shipping and farming of this produce is not without its consequences.
The modern farming techniques we have become so reliant on in recent years have had the side effect of depleting the nutrients present in the soil faster than they can be replaced, which then makes the food grown there less nutritious as a result. In turn, whenever food is flash frozen or exposed to high heat while being shipped, even more nutritional content can be lost. By the time these items make it to the store they often have far less vitamin content than they started out with. Making it beneficial to prevent any unnecessary nutrient loss as best as we can.
Here are things you can do to limit any further nutrient loss before you eat your food:
Heat, oxygen, and light are the main factors that cause loss of nutrients.
Produce begins losing vitamins as soon as it is picked, meaning the fresher produce is, the more nutritious it tends to be.
Keep the skins on produce when possible.
Cooking can reduce certain kinds of nutrients.
Store fruits and vegetables at low temperatures.
Different kinds of vitamins are sensitive to different things, while Vitamin C can be easily lost to oxidization, B Vitamins won't be.