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| Yes | 18% | 29 votes | Total: 165 votes | |
| No | 82% | 136 votes |
Yes
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Add to FavoritesFor many years the general consensus was that fresh vegetables were healthier than processed vegetables however studies have shown that frozen vegetables can be as healthy as or even healthier than fresh. Simply browsing through a nutrient analysis for fresh and frozen vegetables indicate comparable values with sometimes frozen vegetables edging out fresh.
Before the advent of modern processing practices, most produce was grown locally and were at the market or in the pot within 24 to 48 hours. We canned' summer vegetables at home to use in the winter or stored them in the root cellar. What was canned lost some of their nutrients because of the high temperatures used in canning. Root vegetables stored in the cellar lost more nutrients the longer they were stored.
Produce is shipped from around the globe and from harvest to your pot can take up to two weeks losing nutrients along the way. In transit, to local distribution points, to the retailers and to the point of sale, waiting to be purchased and then into the pot, nutrients are lost at each step especially vitamin C, some B vitamins and carotene.
Enter modern food processing where vegetables are washed, blanched and frozen within hours of harvesting, sometimes in the field, thus preserving most of their nutrients. In commercial freezing, produce is not cooked for long periods of time at high temperatures but to preserve color, vegetables are immersed in vats of boiling water for a few seconds or minutes to preserve color, texture and to make peeling easier prior to flash freezing locking in the minerals and vitamins. The proximity of the freezing process to the fields means that vegetables can be picked at the peak of their ripeness ensuring optimal nutrition.
In order to get the best of your fruits and vegetables grow your own but that is not realistic, so whenever possible, purchase local produce that has been in the system for only a few days from harvest to point of sale and freeze your own. Check out the USDA web site to learn about safe canning and preserving methods. It should be noted that the longer produce is kept whether it is frozen or not the nutritional value decreases.
Remember according to the USDA and the American Dietetics Association the important thing is to get at least five servings of fruits and vegetables a day whether fresh, frozen or even canned. The majority of dietitians as well as qualified and credentialed food professionals will recommend vegetables regardless of them being fresh, frozen or canned although fresh can be more aesthetically pleasing. It all boils down to your personal preference.
Learn more about this author, Laura Dunkley.
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No
Canned vegetables do not provide the nutritional content that fresh vegetables do. Human beings need a certain amount of vitamins and minerals in their diet in order to be healthy. Canned vegetables are unable to provide even a minimal amount of what is required to keep a normal human being physically healthy.
Fresh vegetables and fruits are among the healthier food groups that people can consume. Eating plenty of fresh foods ensures a healthy body and mind. The nutrients and amino acids in vegetables and fruits that are unprocessed can surpass what we need to maintain an optimal weight, good health, and mental health.
Canned foods lose much of their nutritional value during processing. Processing is the means used by manufacturers to clean, cook, and can the vegetables. Many manufacturers of canned foods use an excessive amount of sodium and other preservatives to ensure a longer shelf life for their canned products. During this process vitamins and minerals necessary for human health are cooked out or bleached out of vegetables.
When sodium and other preservatives are added to the cooked, canned vegetables, the likelihood that those vegetables will contribute to health hazards in humans like high blood pressure and coronary heart disease in is increased after they are consumed by an unsuspecting public.
It is a well researched and confirmed fact that people who consume more fresh vegetables and fruits as opposed to canned fruits and vegetables are physically healthier than those who don't, or those who eat only canned fruits and vegetables. Eating fresh, unprocessed foods can boost our immune systems and repair our bodies much better than canned foods that lack many important nutrients essential for our health.
The upside to purchasing canned foods is that they have a long shelf life when compared to their fresh and unprocessed counterparts. Canned foods often require less effort and time to prepare, making them much more convenient for the consumer to use.
Should consumers choose convenience over health? Consumers should be informed as to the risks and benefits of both fresh and canned vegetables and fruits in order to make their own choices.
Learn more about this author, Danette M. Scott.
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