Depending on the type of food and storage conditions, the vitamin content in food can be significantly reduced. Normal stored potatoes, for example, lose up to one third of their vitamin C content after three months of storage. Vitamin C is destroyed even faster – within two to three days – in non-processed leafy vegetables. Equally vulnerable are most B vitamins (especially folic acid).
To keep vitamin loss as low as possible it is best to store fruit and vegetables in separate trays at the bottom of the refrigerator. Cold-sensitive fruit and vegetables (such as tropical fruits, potatoes) are best kept in a cool cellar or storage room.