More than 1,500 varieties of canned foods are showed on today’s supermarket shelves.
Many are targeted to shoppers with specific nutrition needs and the health conscious,
offering low-fat, sodium-free and no-sugar-added varieties of canned foods.
The question is often asked: Are canned foods as nutritious as fresh? Research shows
the answer is “yes.” For example, lycopene is more easily absorbed in the body after
it has been processed, so canned tomatoes are sometimes a better nutrition choice.
Plus, canned foods generally don’t contain preservatives.
“Recent research confirms that the food that comes out of a steel can is nutritionally
similar to its fresh and frozen counterparts by the time it is consumed,” said Rich
Tavoletti, executive director of the Canned Food Alliance (CFA), a partnership of
steel producers, can manufacturers and food processors formed to educate consumers
on the nutritional and convenience benefits of canned food. “Canned foods provide
consumers with a nutritious, safe food option throughout the year, even during an
emergency situation, such as a natural disaster.”
In addition, the canning process ensures canned foods retain quality and nutrition
for two years beyond the date of purchase.
For maximum flavor and nutritional value from canned foods, use the product immediately
after opening it. Handle leftovers as you would any perishable food: Store in the
refrigerator or freezer to retain taste and nutritional quality.