All of the following are recommended practices to preserve vitamins in food EXCEPT: purchase milk in opaque containers to prevent light from destroying riboflavin, use minimal water and time to cook vegetables, refrigerate fruits and vegetables to slow the breakdown of some vitamins, remove the peel from fruits and vegetables?
1) Purchase milk in opaque containers to prevent light from destroying riboflavin
2) Use minimal water and time to cook vegetables
3) Refrigerate fruits and vegetables to slow the breakdown of some vitamins
4) Remove the peel from fruits and vegetables