Buying
food items in cans lack in nutrition and are usually loaded with salt and
preservatives in today’s food markets. The process of freshness goes from fresh
fruits and vegetables, to frozen foods, and down to canned foods. 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 vitamins A and C,
riboflavin and thiamin. And then the sit on the shelves as they are stored,
losing an additional 5% to 20% . But the remaining vitamins only decrease their
values 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
than or as nutritious as fresh fruit or vegetable. This fresh produce will lose half or more of
its vitamins with the first two weeks: but if not kept chilled or preserved,
the fresh vegetable or fruit will lose nearly half of its vitamins within the
first few days. The average consumer is
advised to eat a variety of 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 immediately 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 large
amounts of water lose much of their nutritional value as compared to those only
lightly steamed.
When we pick fresh vegetables or fruit at the farm, they are
always more nutritious than canned or frozen – this is a fact. If you cannot
buy fresh, at least buy frozen.
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