Buying food items in cans lack in nutrients and are commonly loaded with preservatives and salts in today’s grocery stores. The process of freshness goes from fresh vegetables and fruits, to frozen goods, and down to canned goods. Being last on this list, these canned items are slowly becoming a thing of the past.

When the canned foods go through the cooking process, the heating process destroys about one-third to one-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 picked for harvest will start to lose some of its nutrients. If it is handled properly and canned speedily, 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 2 weeks: but if not kept chilled or cured, the fresh vegetable or fruit will lose nearly half of its vitamins within a couple of days. The regular consumer is advised to consume a various food types each day instead of only one type.

The thing to remember 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 contact 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 recede much of their nutritional value as likened to those only softly boiled.

When we pick fresh vegetables or fruit at the farm, they are definitely contain more nutrients than canned or frozen – this is a fact. Buy at least frozen, if you can’t afford to buy fresh.

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