Buying canned goods lack in nutrients and are normally loaded with preservatives and salts in today’s food markets. The process of freshness goes from fresh fruits and vegetables, to frozen goods, and down to canned foods. Being last on the list, these canned items are slowly becoming a thing of the past.
When the canned foods go through the cooking process, this heating process destroys about one-third to one-half of the riboflavin, thiamin, vitamins A and C. And then the sit on the shelves as they are stored, they lose an additional 5 to 20 percent of those nutrients. Other vitamins decrease slightly.
A lot of produce when harvested will start to lose much of its nutrients. If it is handled right and canned speedily, it can be more than or as nutritious as vegetable or fresh fruit. This fresh harvest will lose half or more of its vitamins with the first fourteen days: but if not kept frozen or cured, the fresh vegetable or fruit will lose nearly half of its vitamins within the first few days. The standard consumer is suggested to consume a variety of food types each day instead of only one type.
One thing to remember is everything depends between the time the goods are harvested and canned. Generally, the vegetables are picked instantly and taken to canning or freezing divisions when their nutrient content is at its peak. How the food is canned also affects the nutrients. Overboiling vegetables and in big quantities of water recede much of their nutritional content as compared to those only thinly boiled.
When we get fresh veggie or fruit at the farm, they are certainly more nutritious than frozen or canned – and this is true. Buy at least frozen, if you can’t afford to buy fresh.
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