Buying canned goods lack in nutrients and are normally loaded with salt and preservatives in today’s groceries. The process of freshness goes from fresh vegetables and fruits, to frozen foods, and down to canned foods. Last on the list, these canned items are slowly becoming a thing of the past.
When canned goods are cooked, heating diminishes about a third to a half of the Vitamins A, B1, B2 and C. And when they are stored, they lose an additional 5 to 20 percent of those nutrients. But the remaining vitamins only decrease their values slightly.
A large produce when harvested will begin to lose some of its nutrients. If it is handled right and canned immediately, 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 fourteen days: but if not kept cooled or preserved, the fresh vegetable or fruit will lose nearly half of its vitamins within the first few days. The normal consumer is advised to eat a varieties of food each day as compared to only one type of food.
One thing to note 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 content is at its peak. How the food is canned also affects the nutrients. Vegetables boiled for longer than necessary and in big quantities of water lose much of their nutritional content as compared to those only thinly boiled.
When we get fresh fruit or veggie at the farm, they are definitely contain more nutrients than canned or frozen – this is a fact. If you cannot buy fresh, at least buy frozen.
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