Cooking and Baking

Nutrition loss in Sous Vide cooking

I was researching recipes and getting all excited about my soon to arrive Sansaire sous vide when my wife asked a very interesting question. As I was explaining to her that I could cook batches of vegetables, put them in the fridge and pull them out as needed she asked if they would lose their nutritional value if they sat for up to two weeks?

Thoughts?

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