Question #a16c1
1 Answer
Vitamin loss from washing after cutting leafy greens is minimal.
Explanation:
The act of cutting leaves inevitably causes some minor loss of nutrients, and cutting pieces very small (ie lots of cuts) or using a dull knife, increases that loss. Washing may slightly increase the loss of soluble vitamins (A and K are not the only ones!). However, unless you plan on storing the vegetables for an extended time after cutting, this is not really a problem.
In commercial processing of leafy greens there is some indication that a sanitary wash before cutting is slightly better at reducing bacteria than after cutting, but this again relates to prepared foods that will be stored for an extended period before consumption.
In short, "washing away vitamins" is essentially an old wives' tale, or at the very least an unnecessary worry. Chop and wash away, and enjoy your salads!
