You'll get rules of thumb at best. It's all but impossible to generalize
because of the differences in handling, degree of doneness, temperature
of the fridge, effectiveness of seals on containers, etc.

Pastorio

Based on personal experience, 5 to 7 days.

Same as above. Cooked meat always has a longer shelf life, providing
your refrigerator is as cold as it should be. Cooked veggies OTOH have a
shorter shelf life.

Raw veggies (and fruits) have variable shelf lives depending on the
veggie. Carrots are good for at least a month raw, brocolli starts to
turn a bit after two weeks, potatoes can last for weeks as do citrus
fruits and apples. Softer fruits like peaches and plums, and
strawberries are good for a week or so, asparagus and softer veggies
such a summer squashes start to go after about a week, as do cucumbers.
Much to my surprise, string beans don't last worth a flip.

Raw meat, MAYBE 3 days if you are lucky! It's best to only thaw meat the
evening before you plan to use it.

HTH?

Gooogle 'food safety how long foods last in refrigerator' and just one
of many sites with charts:
http://hgic.clemson.edu/factsheets/HGIC3522.htm

joanne