Are canned vegetables and fruits as nutritious as fresh and frozen?
According to two research universities (University of Illinois and University of Massachusetts), studies have shown that canned fruits and vegetables are equally nutritious when prepared for the table. Canned vegetables and fruit are: • cooked and canned directly from the field presenting little chance of contamination and preserving nutrients. • a valuable source of soluble fiber (especially in carrots, beans, and peas) which reduces cholesterol and gastrointestinal problems. • high in Vitamin A and related carotenes as little is lost during the canning process allowing certain canned products to have similar Vitamin A levels as in fresh and frozen. These products include: green and yellow vegetables, sweet potatoes, carrots, peaches, pumpkin, and apricots. • high in Vitamin C even though small amounts of the vitamin are lost during heat, it is captured back into the liquid in which the product is packed. • an excellent source of folic acid when consuming dry beans which recent studie
