I always eat whatever thing in the fridge is closest to spoiled to ensure I waste nothing. And it’s a race because food is often already on the edge when I bring it home, to prevent waste and also save money (as it gets marked down because of the age).
I found out a friend does the opposite. She eats the freshest veg she has because she says vitimins deplete as the veg ages. She wants to maximise her nutrition.
Is freshness really significant for vitamins? Someone in my family does the same thing. Always eats the freshest food. And as a consequence she is frequently tossing food that lost the competition to be eaten early.
According ro research inspired by one of the scientists kids, nutrients and vitamins rise when exposed to sunlight, and deteriorate when in a dark fridge.
https://www.smithsonianmag.com/science-nature/your-fruits-and-vegetables-can-tell-day-from-nightand-even-get-jet-lag-1424660/
I appreciate the link but I didn’t quite catch the nutrition analysis. They did not seem to state outright that nutrients rise, though they say the daylit food has more anti-carcinogens. Are you infering that the tissue loss implies a loss of nutrition?
There was a finding in research a couple decades ago on mushrooms, which accumulate vitamin E or D under sunlight. I forgot which but it the same vitamin we directly get from sun exposure.
But then we must work out how to exploit this knowledge. Mushrooms need to be refrigerated. Should they be in a fridge with a glass door? Or does the glass block most of the UV which is likely the key ingredient anyway? I keep them in a dark fridge but if insects are not around I will take them out of the fridge in the morning so they get sunlight in their final day.
Potatoes need to be kept in darkness to slow sprouting. But I wonder if I should treat them like mushrooms and give them a final day or two of light.
It wasnt the link i was looking for. I read an norwegian article a few years ago. What they ended up with was that light did affect. This also goes for taste imo