Canned / frozen vegetables vs fresh vegetables: what to think of it?

Canned / frozen vegetables vs fresh vegetables: what to think of it?

Tip

It is often said that it is better to consume fresh vegetables or even worse, that frozen or canned vegetables do not present anymore any benefit for the health because of all the transformations they are submitted to. But are such assertions really legitimous ?

Although it can seem obvious, it is often necessary to remind that canned and frozen vegetables are vegetables grown in the open ground. These vegetables are harvested once they reach maturity and their taste and nutritional qualities are optimal.

Between the harvest, followed by the immediate transportation to the factory, there is only a maximum of five hours. This little time span allows the preservation of the benefits of vegetables (vitamins, minerals and fibers) and of their taste as well.

The preservation of the nutritional qualities of vegetables is mostly due to the stage of whitening which consists in submitting vegetables to a high temperature only for a few minutes. This step allows to preserve the natural colours and the taste. That’s why we can assert that with canned and frozen food, « seasonal Â» vegetables are available throughout the year.

Contrary to the believes, there is neither preservative nor artificial additive or food coloring in cans. The only ingredients added to vegetables are salt, water and sometimes spices (or a little sugar with small peas, according to the legislation).

The impact of canning processes on nutritional parameters implies losses which, obviously, can’t be avoided but which are minimal (comparable to the effect of baking at home). The benefits of canned, frozen and fresh vegetables are therefore nearly identical.