Vitamin content of fruits and vegetables is preserved by all of the following methods EXCEPT:

A. storing fruits and vegetables in moisture-proof, airtight containers.
B. storing fruits and vegetables in a cool place, such as the crisper drawer of the refrigerator.
C. using cooking methods such as steaming, stir-frying, or microwaving.
D. trimming and peeling fruits and vegetables soon after purchase.

Fruits and vegetables are rich in vitamins and minerals and therefore, are a valuable source of these nutrients for us. Due to their perishable nature, it is important to preserve and prepare them in a way that the nutrients are reserved and available to us. How we store, prepare or purchase them, can affect their value, dramatically.

Nutrient loss can be minimised by buying fresh fruits and vegetables from the farms. Storing them in the refrigerator, as cold temperatures will limit the degradation of vitamins. Using airtight and moisture free containers for storage. Avoiding the chopping and trimming before storing so as to keep vitamins in.

Not overcooking vegetables. Keeping their skin on, when possible. Using cooking methods like steaming instead of boiling. Using a microwave and avoiding continuous reheating of food.