Which types of vitamins in leafy greens begin to degrade the moment they are harvested due to transit time?
Answer
Water-soluble and heat-sensitive vitamins.
For vegetables like lettuce, which are typically eaten raw, certain water-soluble and heat-sensitive vitamins, such as Vitamin C, begin to degrade steadily the longer the produce spends in transit and storage.
Related Questions
On what factor does the nutritional comparison between hydroponic and soil-grown produce ultimately hinge?According to scientific literature, what does the plant not distinguish between when absorbing essential elements?What core concept is often used to argue against hydroponics due to an emotional component?What aspect of soil biology is highlighted as not directly contributing to the edible portion's nutrient intake?In a recirculating hydroponic system, how does a water-borne pathogen contamination typically spread?What contaminants are easily excluded from nutrient solutions and the enclosed growing area in hydroponics?Which types of vitamins in leafy greens begin to degrade the moment they are harvested due to transit time?What logistical advantage often contributes to a higher *retained* nutrient load in hydroponically grown produce?If a hydroponic operation optimizes solely for the absolute fastest turnaround time possible, what might be potentially compromised?What factors dictate nutrient availability for plants in conventional farming, leading to fluctuations?