Buying canned goods lack in nutrients and are normally loaded with salt and preservatives 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 a thing of the past.
When canned goods are cooked, heating destroys about a third to a half of the vitamins A and C, riboflavin and thiamin. And when they are stored, they lose an additional 5 to 20 percent of those nutrients. Other vitamins decrease slightly.
A large produce when picked for harvest will begin to lose much 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 fourteen days: but if not kept chilled or cured, the fresh vegetable or fruit will lose nearly half of its vitamins within the first few days. The standard consumer is advised to eat a various food types each day as compared to only one type of food.
The thing to remember is everything depends on the time between the harvesting and the canning and freeing process. Generally, the vegetables are picked straightaway and taken to canning or freezing divisions when their nutrient content is at its peak. How the good is canned also affects the nutrients. Vegetables boiled for longer than necessary and in large quantities of water lose much of their nutritional value as compared to those only softly boiled.
When we get fresh fruit or vegetables at the farm, they are always more nutritious than canned or frozen – and this is the truth. Buy at least frozen, if you can’t afford to buy fresh.
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