Fruit and vegetable prep is an essential element in moving towards optimum health and wellness. And on Jenny Craig you’ll be able to use a variety of fresh fruits and vegetables to personalise your menu. But do you really need to wash your fresh produce before you eat it? We’re here to debunk the myths and help you with the optimum vegetable prep for health.
Why wash fruits and vegetables?
We are very lucky in Australia and New Zealand to be able to choose from an abundance of high-quality fruits and vegetables that are full of healthy vitamins and minerals. However, if we are eating them raw, then it is best to wash them before preparing them. There are several reasons why this is important:
Dirt
Because fruits and veggies are grown in the earth, they will naturally have some dirt on them which may carry bacteria, viruses and microorganisms. Washing your veggies can remove dirt left behind.
Contamination
Fruits and vegetables can be exposed to germs when sitting in the supermarket or market or when they are being transported. This is because they can be handled by people or come in contact with contaminated surfaces. They may also touch other contaminated surfaces within the home.
Washing your fruit and vegetables will help minimise any bugs that have been transferred from another surface to your produce.
What about pre-washed vegetables
Some fruits and vegetables come pre-cut and pre-washed. You won’t need to wash these again so long as you read the label and have stored as recommended and are eating them within the use by date.
What about cooked vegetables
For cooked veggies, most of these germs and contamination is killed so there is less need to wash them.
The best vegetable prep to minimise risk
- Choose fruit and vegetables that are free from cuts and bruises
- Check use by dates on pre-packaged and washed produce
- Wash under running water and dry before using
- Store cut left over fruit and vegetables in containers in the fridge for up to 3 days
- Keep fruit and vegetables separate from raw meat and fish.
