Title : Fresh, frozen, or canned? Food processing that can affect weight loss and health
link : Fresh, frozen, or canned? Food processing that can affect weight loss and health
Fresh, frozen, or canned? Food processing that can affect weight loss and health
You are short on time and therefore you take a frozen food ready for consumption. Or you do not have time to make the purchase and therefore to collect frozen or canned products. After all, you are still eating at home instead of ordering takeout right? But what if we tell you that their frozen or canned processed foods may not be the optimal vitamin and mineral content compared to fresh food? Read on to learn how to select and prepare foods so that nutrient is not lost.
Selection and preparation of food to maximize content of vitamin
The vitamin content of the fresh food is influenced by the original amount in the plant or animal while alive and growing. Animal products tend to have fairly consistent levels. Food and grazing materials have a negligible impact on the content of vitamins. It is the animal's ability to concentrate and store vitamins that counts.
On the other hand, the vitamin content of plants is determined by soil conditions and growth (such as moisture and sunlight available). Moreover, the vitamin content depends largely on the maturity of the fruit or vegetable at the time of harvest. proper storage, food processing and cooking techniques are paramount as light, heat, air, acids, alkalis, and cooking liquids can destroy vitamins. Unfortunately, frozen and canned foods are exposed to many of these elements that form an integral part of food processing technology.
Fresh produce is always better
fresh food is the best food
the best thing that can get fresh produce every day instead of opting for frozen or canned. The long storage periods are typically associated with the loss of nutrients. Be sure to pick products clean and in good condition while shopping at the supermarket. Ideally, the consumption of fresh fruits and vegetables would be a great approved as food processing or food storage reduces the vitamin content of foods.
"Did you know, the vitamin C content of fresh green beans cut in half every 6 days!"
But not all have the privilege of eating fresh fruits and vegetables, so keep our food. During storage, it is best to avoid extreme temperatures and keep food out of light and air-cooled or covered storage.
What about canned and frozen foods?
canned foods especially fruits and vegetables lose some vitamins during the heat treatment used in food processing. However, vitamins are retained in the liquid in which it is full of food. What's more, the vitamin content of canned foods is stable in storage and remains constant even after 2 years.
Interestingly, the thiamine content of canned foods like meats and beans is similar to dishes prepared at home. Most of the folate content are retained in canned or frozen vegetables. Carotenes in vegetables and fruits remain stable during the canning process.
As a matter of fact, some studies have found that lycopene in tomatoes is a more effective antioxidant after the tomatoes have been heated or canned!
frozen foods instead of fresh food?
frozen, fresh, canned or food, which should you choose?
So here it is our verdict on this age old dilemma. We found that the choice of fresh foods and products like fruits and vegetables is the best option. However, since we face a crisis time, opting for canned food would be a better option. In addition to this, let me the best way to cook fruits and vegetables.
What is the best way to cook fruits and vegetables?
Once fruits and vegetables are bought and stored carefully, the next step is to cook. To maximize the vitamin content, use a minimal amount of heat, less cooking water, and minimal exposure to air.
Although most of us given food to reduce cooking time, remember, the surface which means more vitamin depletion increases. Therefore, chop, if necessary, but not too small.
Note that the steam and microwave are the best cooking methods to preserve fresh food nutrition. You retain vitamin content as cooking time and water consumption is minimized. If you boil food, try using water cooking sauces, stews, soups, because it contains many of the water-soluble vitamins lost food during cooking.
To preserve most of the vitamins in food, be prudent in storage and handling, and class in the kitchen. Fresh, frozen or canned food, it is important to minimize heat, water and air exposure to maximize vitamin!
Recommended Read 7 Healthy Habits of the French Paradox .
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