Tossing all vegetables into the fridge seems convenient, but some lose their taste, texture, and even become harmful when stored cold, says nutritionist Kiran Kukreja.
Garlic
Avoid buying peeled or refrigerated garlic—it catches mould easily, which may lead to serious health risks. Always use fresh garlic, peeling only before use. Refrigeration can also cause it to sprout, producing bitter green shoots that reduce both flavour and nutrition.
Onions
Refrigeration turns the starch in onions into sugar, making them overly sweet and more likely to spoil. Kiran also warns against storing half-cut onions in the fridge, as they can absorb bacteria from the environment, increasing the risk of contamination.
Potatoes
Cold storage (below 8 degrees Celsius) causes potatoes to undergo “cold sweetening,” converting starch to sugar. When fried or baked, this leads to the formation of acrylamide—a potentially cancer-causing compound.
Pro tips to reduce acrylamide: Soak cut potatoes in water for 15–30 minutes before cooking. Avoid overcooking or charring. Additionally, opt for boiling or steaming instead of frying.
Courtesy: Hindustan Times
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