Preservation of vegetables:

Care must be taken to prevent vegetables from withering and being damaged. So, potatoes, carrots, beets and onions should be stored in cold, well-ventilated rooms, whereas the other vegetables should be washed to remove dust, insects and bacteria, and be wrapped in waxed paper and kept in the refrigerator.

Tips to follow when eating vegetables:

Eat more green leafy vegetables and legumes more than once per week; they are a source of vitamins and minerals, and beans provide the body with protein and can replace meat.

Reduce the use of fatty substances that are added to the vegetables on the table or during cooking.