Experiments show that 100 grams of glutinous rice cake wrapped with plastic wrap, after 24 hours, the vitamin C content was 1.33 mg more than when it was unwrapped, and rape and lettuce leaf were 1.92 mg more. However, the experimental results of some vegetables are quite different. After 100 grams of radish wrapped with plastic wrap, the content of vitamin C was reduced by 3.4 mg and the amount of 3.8 mg of dried beans was reduced. Once the cucumber is stored for one night, the amount of vitamin C lost is equivalent to 5 Apples.
Cooked foods, hot foods, foods containing oils, especially meats, are best not to be packaged and stored in cling film. Experts point out that after these foods come into contact with the plastic wrap, they can easily evaporate the chemical components contained in the materials and dissolve into the food, which is not good for health. Most plastic wraps sold on the market are made from ethylene masterbatch as well as common plastic bags. Some cling film material is polyethylene (abbreviated as PE), this material does not contain plasticizers, and is relatively safe to use; some materials are polyvinyl chloride (abbreviated as PVC), which often includes stabilizers and lubricants. Raw materials such as auxiliary processing agents are harmful to the human body. Therefore, we must be cautious in our choice.