From the moment a vegetable is picked, pulled from the ground, and dug up, it loses its nutrients. Fruits and vegetables do not die when harvested. It continues to breathe oxygen and live for days and weeks. However, by the time we eat, we are less nutritious because we use up the vitamins and nutrients stored inside.
(For example, spinach loses two-thirds of its folic acid after four days at room temperature.)
Delicate vegetables such as tomatoes, asparagus, and salads are most nutritious when eaten within two days of picking. (When ready to eat when harvested)
Root vegetables like turnips, carrots and radishes, on the other hand, have longer-lasting vitamins and antioxidants than delicate vegetables.
In addition, damaged vegetables not only look unsightly, but also cells are broken and nutrients escape, so be careful.