Frozen or canned: which foods are healthier?

[Frozen or canned: which foods are healthier?]

Frozen or canned: which foods are healthier?



Can frozen or canned foods replace fresh ones?

Canned
It is generally accepted that in canned food (as, by the way, in "freezing") vitamins remain a little - in comparison with fresh products, of course. The point is, they say, in heat treatment - due to strong heating or, conversely, hypothermia, all useful substances are destroyed. Let's try to figure it out.
When canning, food (and containers with them) can be heated to 95-120 C for several minutes, so that all bacteria in the jar die. This prevents the process of spoilage of the product and at the same time really kills some of the vitamins. For example, vitamin C is especially sensitive to high temperatures: after conservation, its amount is halved. But there are also substances whose benefits only increase after heating: for example, the antioxidants lycopene and beta-carotene, contained in carrots and tomatoes, are much easier for the body to perceive when heated. So these vegetables are much healthier to absorb from jars than fresh.
As for minerals - calcium, magnesium and others, they do not suffer from canning. Moreover: canning softens the bones in the fish, and we eat them with dinner, almost without noticing. Meanwhile, it is in them that there is a huge supply of calcium (approximately 2/3 of the daily value), which passes by our table in fresh fish. Omega-3 fatty acids, which are the main nutritional value in seafood, also do not degrade when exposed to high temperatures.
On the other hand, you can find more than just fish, vegetables or meat in a can of canned food. A good half of the content is marinade or syrup, in the case of fruit. It is obvious that any additives in it will detract from the usefulness of the product. So, a fair amount of sugar, vegetables and meat - salt, pepper, vinegar and other seasonings - spoils canned fruits. The potential harm from these ingredients outweighs the benefits of canned food.

Frozen
Freezing is considered by experts to be one of the healthiest ways to preserve food. It allows you to store much more vitamins than conventional canning, and also does not require harmful additives such as salt and sugar. As a result, the taste of frozen foods is minimally different from fresh ones - at least compared to their canned counterparts.
However, praises about the safety of nutrients are true only in relation to those products that contain vitamins B and C. As we already know, others do not suffer from temperature, and some even become more useful.
By the way, a recent study by American scientists showed that frozen vegetables and fruits are often healthier than their fresh counterparts. The fact is that products intended for freezing undergo heat treatment almost immediately after harvesting, and fresh fruits and vegetables take a long time to travel from the place of collection to the counter. During the time they are on the road, they manage to lose a good half of their beneficial properties.

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