Are Canned or Frozen Fruit/Veges Just as Good?
"Frozen and canned fruit or veg generally retains its original nutritional value – sometimes better than fresh produce. For example, the nutritional value of most frozen and canned products is equivalent to fresh fruit and vegetables that have been in the fridge for a week. But the process of preserving certain foods may actually increase their nutrient content. Apricots are one example, with frozen apricots having a much higher vitamin C content than fresh apricots. This is because vitamin C is used to help preserve the fruit. Freezing uses low temperatures to delay food spoilage. Industrial freezing methods are effective at retaining the colour and textural qualities of fruit and vegetables, while also maintaining their nutritional content."
You probably know fruit and vegetables are good for you, and most of us don't eat enough of them.
"However, freezing may damage the structure of food if it causes ice crystals to develop. This can reduce the nutrient content of fruits and vegetables and make them mushy, especially if you thaw and re-freeze them. Frozen fruits and vegetables are at risk of being contaminated with the bacteria Listeria monocytogenes, which can cause food poisoning. But cooking fruits or vegetables before eating them reduces this risk. The canning process involves sterilising foods at high temperatures so they can be safely stored at room temperature for long periods. However, being exposed to high temperatures causes some nutrients in the food to break down, especially water-soluble vitamins such as vitamin C."
