Looking to lose weight? Try our FREE Calorie Counter »  |  Log In
Articles Fitness Nutrition

Vitamins and Nutrients: Pros/Cons of Canned Vegetables

Vegetables are one of the best known sources of vitamins, nutrients and fibers. This makes them an essential part of a healthy diet. While fresh vegetables are known to contain the highest degree of nutrients, canned vegetables are also quite popular. Here are some of the pros and cons of canned vegetables.

Pros of Canned Vegetables

Longevity - This is one of the biggest advantages of canned vegetables. These vegetables contain various preservatives. This helps in increasing their shelf life. Due to this, you can store them for a longer period of time. Canned vegetables can usually last for a few weeks, which is a huge advantage, especially if you're on a trip and need your vegetables.

Affordable - Fresh vegetables can be a little expensive in some places. However, this is not the case with canned vegetables. Prices of canned vegetables are relatively lower than fresh vegetables. Canned vegetables do not have to be transported as fast as fresh vegetables. This makes them an ideal source of vitamins and nutrients for people who cannot afford high priced fresh vegetables. The fact that they can be used for a longer period of time makes canned vegetables a worthy buy.

Cons of Canned Vegetables

Unsuitable for Diets - While preservatives may increase the shelf life of canned vegetables, they are not advisable for everyone. Most canned vegetables have a high content of sodium. This makes canned vegetables inappropriate for people who are on non-salt or low salt diets. This applies especially to people suffering from diabetes or low and high blood pressure. Canned vegetables can also include other preservatives which are not suitable for some people.

Lower Nutrient Count - Another disadvantage of canned vegetables is that they tend to have lower nutritional value than fresh or frozen vegetables. Most canned vegetables are cooked before packing. Cooking and processing canned vegetables results in a lot of nutrient loss. This also results in canned vegetables losing a lot of their flavor. This is why the color of canned vegetables is different from that of fresh and frozen vegetables.Canned vegetables also lose their nutrient value, as transition from the field to the shelf is quite long. Canned vegetables have to first be transported to the warehouse where they are cut, shelled, sorted or prepared and then packed. Some canned vegetables need to be cooked first and then canned before they're put up on shelves. The entire process can take a few days to complete, which results in lower nutrient value.

Regardless of this, canned vegetables are a part of the diet of a large number of people. Use less salt, and don't cook canned vegetables for a long time, in order to retain their taste and nutritional value.

Article Comments