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Don’t Eat Canned, Eat Fresh

Buying canned goods lack in nourishment and are usually loaded with salt and preservatives in today’s markets. The process of freshness goes from fresh fruits and vegetables, to frozen foods, and down to canned goods. Being last on this list, these canned items are slowly becoming obsolete.

When the canned foods go through the cooking process, heating destroys about one-third to one-half of the riboflavin, thiamin, vitamins A and C. And when they are stored, losing an additional 5% to 20%. But the remaining vitamins only decrease their values slightly.

A great quantity of produce when picked for harvest will begin to lose much of its nutrients. If it is handled properly and canned speedily, it can be more more 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 cooled or cured, the fresh vegetable or fruit will lose nearly half of its vitamins within the first few days. The regular consumer is advised to eat a various food types each day instead of only one type.

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

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

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