Do Not Eat Canned, Have Fresh Foods Instead

November 25th, 2008 · No Comments

Buying food items in cans lack in nutritional value and are normally loaded with preservatives and salts in today’s markets. The process of freshness goes from fresh vegetables and fruits, to frozen goods, and down to canned goods. Last on the list, these canned items are slowly becoming obsolete.

When canned goods are cooked, 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 large produce when picked for harvest will start to lose some of its nutrients. If it is handled right and canned quickly, it can be more than or as nutritious as vegetable or fresh fruit. This fresh harvest will lose half or more of its vitamins with the first 14 days: 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 common consumer is advised to eat a various food types each day instead of only one type.

One thing to note is everything depends on the time between the harvesting and the canning and freeing process. Generally, the vegetables are picked instantly and taken to canning or freezing divisions when their nutrient content is at its peak. How the good is canned affects the nutrient value also. Vegetables boiled for longer than necessary and in huge quantities of water lose much of their nutritional value as likened to those only softly cooked.

When we get fresh veggie or fruit at the farm, they are undoubtly contain more nutrients than canned or frozen – and this is true. Buy at least frozen, if you can’t afford to buy fresh.