I sent along:

> New research shows that different ways of preparing,
> storing and processing vegetables can affect how good
> they are for you.

See also:

We all want to save time, but when it comes to shopping for vegetables, more
frequent trips to the store pay off in higher vitamin content. Why? Because
keeping veggies in the refrigerator for more than a few days means losing
out on important nutrients, according to a new study in the Journal of
Agriculture and Food Chemistry.

Spanish researchers measured the content of health-promoting substances in
refrigerated broccoli over a period of 10 days. They found that levels of
beneficial nutrients dropped by as much as 80%, with vitamin C the least
affected by storage time.

Source: Greatlife Magazine, January 2004.