Vegetables that have been cooked can be safely stored in the refrigerator for 3 to 7 days. Leftovers should be placed in covered containers with a bit of airspace at the top.
Vegetables with higher water content like broccoli and asparagus lose taste and quality more quickly than those which contain little water. Canned vegetables that have been cooked, such as baked beans, can be safely stored for 7 to 10 days.
If vegetables are not stored properly, mold can begin to grow and pose a risk for food-borne illness. Added seasonings can additionally affect the storage time for leftover food.
The shelf life of raw vegetables is short, as they tend to dehydrate and become limp.
