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Will a salad made with cut spinach, grated beetroot and carrot, mixed with curd/yogurt, kept in refrigerator retain it's nutrients 1 hour after the preparation?

Only thing I know that upon cutting iron in the vegetables starts oxidising and vegetables look dark in colour, but I can't make out the difference in colour.

Thanks.

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    This belongs on the cooking exchange. – Carey Gregory Mar 23 '18 at 14:19
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    I'm voting to close this question as off-topic because it belongs on another stack exchange site, however it cannot be migrated (And possibly get better answers) since it has an accepted answer. – JohnP Mar 23 '18 at 14:31
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Cutting and storing vegetables for an hour in the refrigerator would likely have only a negligible effect on their nutrient content. There could be a considerable change in the look and taste, though.

Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage, 2006 (Journal of Agricultural and Food Chemistry)

Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, and kiwifruits and whole fruits were stored for up to 9 days in air at 5 °C.

Contrary to expectations, it was clear that minimal processing had almost no effect on the main antioxidant [vitamins A, C and E, and polyphenols] constituents.

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