In yet another endorsement of the surprising nutritional value of canned foods, a new analysis of health studies has found they are often on par with -- and in some cases are better than -- fresh and frozen fruits and vegetables, when it comes to vitamin and nutrient levels.
The findings, by Michigan State University researchers, are the latest to indicate that heating and other processes involved in the canning of fruits and vegetables may preserve and even boost the levels of B vitamins, vitamin E, lycopene and other nutritional substances.
The MSU study, "Nutrition and Cost Comparisons of Select Canned, Frozen and Fresh Fruits and Vegetables," analyzed more than 40 scientific journal studies and nutrition data, comparing canned fruits and vegetables to fresh and frozen based on nutrition and cost. Key findings include:
• Canned foods reduce the risks of foodborne illnesses tied to fresh fruits and vegetables because the canning process “creates a barrier to microbiological contamination.”
• Nutritionally, canned foods are equal to and “in some cases better than fresh and frozen.” Canning tomatoes, for instance, raised the B vitamins, vitamin E and carotenoid content, and fiber becomes more soluble.
• Canned foods are available year round, allowing for dietary variety, and can cost up to half the cost of frozen and 20 percent of fresh produce.