Food Purchasing and Storage

Purchase only the amount of fresh fruits and vegetables that will be eaten within a few days

Store refrigerated foods at less than 40* F, frozen foods at below 0*F, and canned and dry goods in a cool, dry place. Even small fluctuations in temperature can result in considerable loss of vitamin C in frozen foods.

Store canned or frozen foods for no more than 3-5 months, as the vitamin content can decline as much as 75% or more with longer storage times.

Store bulk dried beans and peas, noodles, rice, and flour in dark containers or in the refrigerator to reduce their exposure to UV light, which destroys Vitamin B2 p327


All this has been directly quoted from "The Essential Guide to Vitamins and Minerals" written by Elizabeth Somer, M.A., R.D. and Health Media of America.