If you toss those baby carrot packs into your fridge, you might be missing out on a simple trick that can help your carrots keep their nutrients — specifically vitamin C — for longer. When you slice, peel, or chop carrots in advance, you expose more surface area to oxygen. This oxidation process can gradually break down sensitive vitamins, like vitamin C, which is crucial for immune health and skin integrity.
The good news? Carrots are hardy, but to make the most of their nutrition, keep them whole and unpeeled until you’re ready to eat or cook. Whole carrots stored in the vegetable drawer of your fridge (preferably in a perforated bag or wrapped in a damp paper towel) retain their crispness and nutritional value for up to two weeks. Only slice or peel them right before use. According to the USDA, minimal processing and less exposure to air can help slow nutrient loss in vegetables.
Another fun fact: Unlike some veggies, carrots don’t lose much vitamin A after harvest, but vitamin C is more fragile. So, next time you’re prepping snacks or a stir-fry, wait to chop those carrots until the last minute — your body (and your taste buds) will thank you!
