Canned VS. Frozen – Nutrient Loss
Sustenance

Canned VS. Frozen – Nutrient Loss

We all have the conveniently packed food in our freezers or cupboards. All you have to do is open up a can and heat it up or grab that bag of snap frozen pre chopped veg and chuck it in the pan.
Here’s a little list of the pros and cons of canned food versus frozen food.
CANNED FROZEN
– keeps nutrient value for longer – initially loses fewer nutrients but is susceptible to nutrient loss while in storage
– 10-20% vitamin C lost during canning – 100% loss if blanched after frozen
– loss in B-vitamins -1, -6 & -2 – 20 to 60% loss
– mineral and fibre kept stable – mineral and fibre kept stable
– loss of fat soluble vitamins from heat – fat soluble vitamins kept in tact
– protein, carbohydrate and fatty acid composition kept stable – protein, carbohydrate and fatty acid composition kept stable
– vitamin C (ascorbic acid) may be added to reduce oxidation and may be higher in some products
– low level of polyphenolic compounds in canned skinless fruit – higher level of polyphenolic compounds when frozen
– canned tomatoes shown to have higher lycopene availability
– nutrient loss highly dependant on initial harvesting and processing treatments – nutrient loss highly dependant on initial harvesting and processing treatment

As always fresh is best but this list should help you choose for those times when you just need a quick food fix.

REFERENCES

Nutritional comparison of fresh, frozen, and canned fruits and vegetables

1 – Rickman, J. C., Barrett, D. M. and Bruhn, C. M. (2007), Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J. Sci. Food Agric., 87: 930–944. doi: 10.1002/jsfa.2825

I'm currently studying a Bachelor in Health Science - Nutritional Medicine with a background in dance and fitness. I believe sharing knowledge is the key. I hope my love for food, fitness and well-being along with my studies helps you in finding something useful. Enjoy!

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