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Consumers often think canned or frozed fruits and veggies are less nutritious compared to their fresh form, but that is not the case. Canned fruits and vegetables are nutritionally similar to fresh and frozen, and in some cases, even better. For example, canned tomatoes have more lycopene, which is associated with reducing cancer risk, and have more B vitamins than fresh tomatoes. Canning also helps make fiber in certain vegetables, like beans, more soluble and therefore more useful to the human body.
Canned foods are a nutritious option because canning technology keeps food fresh and flavorful without a lot of preservatives and additives. When foods go through the canning process, nutrients are locked in so the amount of vitamins and nutrients in the food is the same on the day it was canned as it is a year from the canning date. Canned foods are also "in-season" year-round so we are able to enjoy them anytime of the year.
Most nutrients and fiber in the canned vs. fresh cooked beets are similar. It's the sodium content that differs. Canned beets have more sodium than fresh. To decrease the sodium content, drain and rinse the canned product.
Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.