During the dead of winter, fresh seasonal fruit and vegetables become slim pickings. However, eating fewer fruits and vegetables is not an option if you’re looking to stay healthy. According to the 2015 dietary guidelines for Americans, 80-percent of us don’t eat the daily recommended amount of fruit, while 90-percent of Americans don’t take in enough vegetables. Now is the perfect time to turn to canned and frozen produce, as they absolutely count towards your servings of produce, plus they’re brimming with good-for-you nutrients.
But Isn’t Canned Bad?
One of the biggest misconceptions is that fresh is the only healthy option. Because produce is easily perishable, both freezing and canning were created in order to extend shelf lives. Further, the 2015 dietary guidelines specify that canned and frozen also count towards your daily recommended amount of fruits and vegetables.
Canned fruit retains much of its vitamin C, which can be diminished in its fresh counterparts if it is stored for a long period of time, or shipped long distances. Canned produce is also packed at the peak of ripeness and within hours of being picked from the fields. This summer I visited a tomato farm and cannery in Sacramento, California and I saw tomatoes picked in the fields and quickly delivered to a nearby cannery within several hours to be processed and packed. In fact, tomatoes are an example of produce that actually has higher nutritional value when cooked or processed since canned tomatoes contain 2 to 3 times more lycopene compared to fresh. (Lycopene, naturally found in tomatoes, help protect against the damaging effects of oxidative stress and inflammation.) Read more