Buying canned goods lack in nutritional value and are normally loaded with preservatives and salts in today’s food markets. The process of freshness goes from fresh vegetables and fruits, to frozen foods, and down to canned goods. Being last on the list, these canned items are slowly becoming obsolete.
When these canned foods are being cooked, this heating process destroys about one-third to one-half of the Vitamins A, B1, B2 and C. And then the sit on the shelves as they are stored, losing an additional 5% to 20%. Other vitamins decrease slightly.
A lot of produce when picked for harvest will begin to lose some of its nutrients. If it is handled properly and canned immediately, it can be more more nutritious as vegetable or fresh fruit. This fresh harvest will lose half or more of its vitamins with the first 2 weeks: but if not kept cooled or preserved, the fresh vegetable or fruit will lose nearly half of its vitamins within a couple of days. The standard consumer is advised to eat a variety of food types each day as compared to only one type of food.
One thing to consider is everything depends between the time the goods are harvested and canned. Generally, the vegetables are picked immediately and taken to canning or freezing divisions when their nutrient contact is at its peak. How the good is canned also affects the nutrients. Vegetables boiled for longer than necessary and in big amounts of water lose much of their nutritional content as compared to those only lightly steamed.
When we get fresh veggie or fruit at the farm, they are certainly more nutritious than canned or frozen – this is a fact. If you cannot buy fresh, at least buy frozen.
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