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Vegetables keep you healthy! But to do that, they have to be fresh. They tend to lose nutrients easily, lalo na kung napabayaan. That’s why it’s not enough to just eat them—you also have to make sure that they’re properly handled. 

Make sure that you get the most out of your veggies! Here are a few handling tips to keep them fresh, all the way from the market to the dinner table.

At the Grocery Store

Buy your vegetables last. That way, they stay cool on your way home. 

Keep meats, fish, and other perishables in separate bags to prevent juices from dripping onto vegetables.

Plan your day so that grocery shopping is your last trip of the day. Uwi na agad! Minimize the time that they are exposed to heat outside the refrigerator.

In the Refrigerator

Refrigerate veggies immediately upon getting home from the supermarket.

Discard vegetables that have shriveled or have become slimy.

During Preparation

Wash your hands before preparing vegetables. Wash all kitchen tools, as well.

Removing the outermost layers of leaves may help reduce the amount of pesticides in your food.

Firm items like potatoes can be cleaned more efficiently with a brush.

Use a separate chopping board for vegetables to prevent cross contamination from meat-borne germs.

Refrigerate fresh produce within two hours of peeling or cutting. Discard cut produce left at room temperature for more than two hours.

While Serving

Transport prepared vegetables in a cooler if you plan to serve them in a picnic. 

Leafy green salads in sealed bags labeled "washed" or "ready-to-eat" do not need additional washing, unless specially directed on the label.

Now that you know how to properly handle vegetables, click HERE to prepare some healthy vegetable dishes that your family will love.

Or you can try these other gulay-filled recipes!


Chop Suey with Shrimp


Driessen, S. (2015). Handling Fresh Fruits and Vegetables Safely. Retrieved from University of Minnesota extension:

La Borde, L. (2014). Proper Care and Handling of Fruits and Vegetables. Retrieved from Penn State University:

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