A recent publication in the Journal of the Science of Food and Agriculture evaluated the amount and nutritional value of canned vs. frozen produce, concluding that it is almost the same, if not better.  Canned food can lose some of its nutrients, specially water-soluble vitamins such as vitamin B and C. However, being protected from oxygen,it retains nutrient stability.Fresh fruit and vegetables, although starting with higher vitamin and nutrient content, tend to lose some during shipping and processing.

What are your thoughts about these findings? How often do you chose fresh fruits over canned ones? How often does your fresh produce travel long distance to get to you?

For additional information, please click here to see NY Times.

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