**Yes—if you mean dry, uncooked foods, all of those can be stored in the fridge.** Refrigeration helps preserve whole grains by slowing rancidity in their natural oils. Your regular rotation is a useful habit. [Iowa State University Extension](https://blogs.extension.iastate.edu/answerline/2015/01/22/storing-whole-grains/)

**You shouldn’t expect meaningful nutritional loss from refrigeration during normal storage.** Cool storage slows vitamin breakdown; keeping the foods dry and properly sealed helps preserve their quality. [Utah State University Extension](https://extension.usu.edu/preserve-the-harvest/research/storage-conditions)

For dry grains, lentils and beans:

- Use airtight, moisture-proof containers or well-sealed bags.
- Keep containers and scoops dry. Moisture can allow mold to grow.
- If moving a cold container into pantry storage, let it reach room temperature while sealed to limit condensation inside.

**If you mean cooked grains or beans**, refrigerate promptly in shallow containers, within two hours of cooking. Keep the fridge at **40°F/4°C or below**, and use them within **3–4 days** or freeze portions for later. These handling steps are especially important for cooked rice. [USDA leftovers guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety), [FoodSafety.gov](https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses)