Think canned is crap? Vidya G. Bhat, a dietitian from Nutrition Network Services begs to differ. “Studies from several universities in the US confirm that canned fruits and vegetables are comparable in nutrition to their cooked, fresh and frozen counterparts,” she says.
Once the cans are sealed and have gone through the sterilising effects of heat processing, the sealed food inside can retain its nutrients and quality for up to two years,
barring leaks in the tin. What’s more, Bhat says that most canned
fruits and vegetables contain no preservatives because of the canning
process. They’re also quickly packed after harvesting, so nutrients in
these foods are retained at their peak.
Still, don’t switch to an
entirely canned food diet just yet, advises Teo Kiok Seng, a
nutritionist also from Nutrition Network Services. Include a
combination of fresh and canned foods for an ideal balance. It’s about
smart choices (as it always is), reveals Teo: “Always check labels for
added sodium and preservatives. Most canned foods come with lighter
options.”
Check this out: Fresh fruit and vegetables lose up to 75 per cent of their vitamin C within a week, even when refrigerated at the recommended temperature, says Bhat. Because canned produce is packed on the same day they’re harvested, only small amounts of nutrients are lost. It’s so fresh, canned food can be “nutritionally equivalent to fresh produce from the store,” adds Bhat.
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