Transparent containers are now increasingly popular, not only because they make the cooked food look more appetizing and delicious, but also because they allow people to see the changes in the stored food more easily. However, on August 19, the American "Dr. Network" pointed out that not all foods are suitable for storage in transparent containers, with milk and rice being among the common items.
Susan Duncan, a food scientist at Virginia Tech, pointed out that milk is rich in riboflavin. A certain amount of riboflavin intake can effectively improve vision, reduce eye fatigue, and help the metabolism of carbohydrates, fats, and proteins. However, this substance is prone to react with light. Therefore, when milk is exposed to light, a chemical reaction occurs, which reduces the nutritional value of riboflavin. Other nutrients, such as amino acids, an important component of protein, and various vitamins, are also affected by sunlight. Low-fat and skim milk are thinner than whole milk, making it easier for sunlight to "penetrate" them. Duncan said: "This photosensitive oxidation process can change the taste of milk and produce free radicals (a molecule found in the human body, and studies have shown that the development of more than 80 diseases is directly related to free radicals), causing disease." Therefore, when storing milk, do not expose it to direct sunlight or artificial light. If you pour milk into a glass and don't finish it, it's best to seal it with plastic wrap and put it in the refrigerator; do not pour it back into the original bottle.
In addition, grains also contain a large amount of riboflavin, and light can also cause significant nutritional damage to them. Therefore, it is recommended not to store pasta, rice, and grains in transparent plastic bags, but to keep them in opaque containers or rice bags, placed in a dark kitchen cabinet.