Beko EverFresh+ fridge technology ensures ideal humidity and temperature to keep fruit and vegetables crisp and fresh up to 3 times longer*

Eating fresh vegetables and fruits is very important for our health. Let's look at why we should eat vegetables and fruits together.

All kinds of edible parts of plants are gathered under the vegetable and fruit group. Since an important part of their composition is water, they contribute little to daily energy, fat and protein needs.

In addition, fresh vegetables and fruits are rich in folic acid, beta-carotene, which is the precursor of vitamin A, vitamins E, C, B2, calcium, potassium, iron, magnesium, fiber and antioxidants.

Vegetables and fruits help growth and development and contain essential elements for skin and eye health. They provide cell regeneration and tissue repair. They protect the health of teeth and gums. They are rich in blood-forming elements. They are effective in the formation of resistance against diseases.

They reduce the risk of chronic diseases such as obesity due to unbalanced nutrition and cardiovascular diseases, hypertension, and some types of cancer. They help the intestines work regularly and remove harmful substances from the body.

So how should vegetables and fruits be consumed?

Prefer to consume vegetables and fruits raw. Do not peel the edible skins, if you must, peel them as thinly as possible. Many vitamins and minerals are found in the outer leaves, peel or just below the peel of vegetables and fruits, with less density in the inner parts.

Fresh vegetables should be sorted first, washed thoroughly under plenty of running water, then chopped and cooked with enough water

Vegetables should not be kept in water for a long time while being washed. During holding, some vitamins may dissolve in water and cause a decrease in nutritional value.

Vegetables need to be cut into large pieces just before cooking. Less contact with the surface reduces vitamin loss.

Green leafy vegetables have a very high water content.

Therefore, it can be cooked with or without water. The more water in the vegetable dish, the greater the loss of vitamins.

Vegetables should be cooked as soon as possible and in such a way that their vitality is preserved. Some vitamins, such as B vitamins and vitamin C, are easily lost by heat.

The boiling water of vegetables should never be poured. If it is spilled, since most of the water-soluble vitamins (such as vitamins C, B2, folic acid) pass into the water, the nutritional value will be lost too much.

In germinated potatoes, the amount of 'solanine' substance, which is close to the peel and has a toxic effect, increases. Therefore, potatoes should be protected from germination, excessively germinated potatoes should not be consumed.

Vegetables and fruits should be stored in the refrigerator at the correct humidity and temperature. 

At this point, we should not forget the importance of humidity control in refrigerators. This is why we created Beko EverFresh+. With EverFresh+ technology. The compartment’s humidity is precisely controlled, and condensation is reduced via air channels, temperature variations are minimized, so your fruit and vegetables stay crisp and fresh. All this means that, thanks to Beko EverFresh+ technology, your fresh food is just as tasty as it is healthy for longer.

This ensures minimum moisture loss, one of the main reasons for the shortened storage life of fruits and vegetables. This means that your veggies can stay crisp and fresh for longer in Beko’s special crisper compartment. Thanks to EverFresh+’s humidity and temperature control, your refrigerator preserves fresh produce.