Fresh is the Way to Eat, Not Canned
November 25th, 2008
Buying food items in cans lack in nutrients and are usually loaded with preservatives and salts in today’s groceries. The process of freshness goes from fresh fruits and vegetables, to frozen foods, 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, the heating process diminishes about one-third to one-half of the vitamins A and C, riboflavin and thiamin. 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 quickly, it can be more more nutritious as fresh fruit or vegetable. This fresh harvest will lose half or more of its vitamins with the first 2 weeks: 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 average consumer is suggested to consume a variety of food types each day instead of only one type.
A good thing to note is everything depends between the time the goods are harvested and canned. Generally, the vegetables are picked straightaway and taken to canning or freezing divisions when their nutrient contact is at its peak. How the food is canned affects the nutrient value also. Vegetables boiled for longer than necessary and in huge amounts of water lose much of their nutritional content as likened to those only thinly steamed.
When we pick fresh veggie or fruit at the farm, they are undoubtly more nutritious than canned or frozen – this is a fact. If you cannot buy fresh, at least buy frozen.
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