Nutritionist Steph Geddes (pictured)
An Australian nutritionist has revealed whether everyday items like spices, nuts, protein powder and peanut butter should be kept in the fridge or the pantry.
Steph Geddes says any ingredients that will spoil quickly or wilt should be stored in the fridge to give it a better chance of staying fresh.
Meanwhile other less fresh products can be preserved in the pantry, although not for as long as you might think.
VEGETABLES AND FRUIT
Leafy greens, broccoli, cauliflower, cucumber, green beans and cabbage should be placed in the crisper of the fridge because they wilt and become soggy quickly.
But the opposite is true of potatoes, sweet potatoes and whole pumpkins, which can be kept in the pantry instead, Sporteluxe reported.
When it comes to fruit, berries and grapes should be in the fridge to prevent spoiling, while bananas, melons and citrus fruits can be kept in a designated fruit bowl on the counter.
‘Fruits like apples, pears and oranges can be kept in or out of the fridge, but if kept in the fridge, store away from vegetables as fruits emit much more ethylene which can ripen vegetables faster than desired,’ Steph said.
If you have a fruit that ripens quickly, like an avocado and pear, place it in the fridge to extend its shelf-life. Any leftover fruit should be stored in a sealed container in the fridge.
Potatoes, sweet potatoes and whole pumpkins (pictured), which can be kept in the pantry
Where you keep a particular nut depends on how quickly you’re going to eat it.
If it’s going to be gone in a fortnight than an airtight container in the pantry works well, but anything longer and you’ll want to have them in the fridge.
This is especially true of ground nuts like almond meal, ground flax seeds and LSA, because they get more exposure to oxygen and will spoil faster than whole nuts.
KEEP THESE IN THE FRIDGE:
* Leafy greens
* Green beans
* Ground nuts
* Peanut butter
* Tomato sauce
* Protein powder with digestive enzymes
KEEP THESE IN THE PANTRY:
* Sweet potatoes
* Most ground spices
* Olive oil
* Citrus fruits like lemon and oranges
* Packaged goods that haven’t been opened yet
* Avocado until it ripens
Where you keep a particular nut all depends on how likely you are to eat it quickly
CONDIMENTS AND EXTRAS
Mustard, pickles and tomato sauce that have been opened should be placed in the fridge to maximise their shelf-life, unless you’re going to eat it within two weeks.
Condiments like these maintain their best flavour in the first fortnight after they have been opened, but after that the chill of the fridge is required to maintain their nutritional value and taste.
But that guideline doesn’t apply to oils.
‘Extra virgin olive oil should always be kept in a cool dark place, like the pantry, and ideally should be consumed within 4-6 weeks after opening,’ Steph said.
She recommends buying smaller bottles of olive oil and replacing them regularly rather than a larger can, because it will go off before you get to finish it.
Spices are best stored in a cool, dark place like the pantry, but away from the heat of the oven or cooktop. Replace your ground mixed spices every six months to ensure freshness of flavour.
Protein powder (pictured)
‘Woody herbs like thyme and rosemary should be stored dry in the fridge. Basil and mint can be stored on the bench top in a glass of water. Coriander, parsley, chives and oregano can be stored wrapped in damp paper towel in the fridge or in a glass jar of water,’ she said.
Gym junkies that like to supplement with protein powder might be surprised to learn that those that include ‘digestive enzymes’ should be kept in the fridge.
Digestive enzymes will become inactive in warmer temperature and these are needed to help digest protein isolates in the powder.
However, if the protein powder does not contain them, the pantry will suffice.