Buying food items in cans lack in nourishment and are usually loaded with salt and preservatives in today’s grocery stores. The process of freshness goes from fresh fruits and vegetables, to frozen foods, and down to canned foods. Being last on this list, these canned items are slowly becoming obsolete.
When these canned foods are being cooked, the heating process destroys about one-third to one-half of the riboflavin, thiamin, vitamins A and C. And when they are stored, they lose an additional 5 to 20 percent of those nutrients. Other vitamins decrease slightly.
A great quantity 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 harvest 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 a couple of days. The regular consumer is advised to eat a varieties of food 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 contact is at its peak. How the good is canned also affects the nutrients. Vegetables boiled for longer than necessary and in large amounts of water recede much of their nutritional value as compared to those only thinly boiled.
When we get fresh vegetables or fruit at the farm, they are definitely contain more nutrients than frozen or canned – this is a fact. Buy at least frozen, if you can’t afford to buy fresh.
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