There are many myths about the nutritional properties of fruits and vegetables when undergoing conservation processes. Below are all necessary to help you make the best decision because nutrition is everything.
Canned food properties
Fruits and vegetables that come in cans are often perceived as full of preservatives and as food choices of low nutritional value. In fact, these foods are usually collected when ripe and harvested on the same day that are prepared, cooked and canned able to preserve them.
This means that fruits and vegetables canned when ripe has a higher concentration of nutrients than foods that are harvested when they are less mature, so they can withstand the trip to the supermarket.
Moreover, the conditions of cooking these foods tend to be much more controlled than the home remedies that we use when we cook ourselves. Their pros and cons are:
- They are practical and non-perishables.
- The intake of vitamins and minerals can be greater than fresh food.
- They contain preservatives.
- The cooking process reduce the content of vitamin C.
- In most cases, sugar and salt are added as a flavor enhancer, which increases the intake of simple sugars and sodium.
It is important to check if the can of fruits and vegetables is in good condition.
Frozen fruits and vegetables
The principle of using cold food storage is based on the fact that frozen water prevents the growth and development of microorganisms.
The process of freezing food must be performed quickly because the shorter time of this procedure block the formation of smaller ice crystals and keep the food over the texture and consistency.
In the case of plants, many of these are subjected to a process of precooking, which inhibits some deterioration of foods and helps to maintain the best enzymes, however, with this heat treatment can be lost some vitamins.
One of the important considerations that we must take care regarding the appropriate frozen food is thawing because with improper thawing many of the vitamins contained in fruits and vegetables can be lost.
The best thing in the case of pre-cooked vegetables is to be thawed by microwave or steam in order to prevent that the vitamins are water soluble and are not lost in the case of fruit, it is recommended to leave the food to defrost refrigerator.
Fresh fruits and vegetables are always the best alternative, however, we should note that foods you normally buy at supermarkets or market often have been collected for days, sometimes green so that they can withstand the trip to the garden the point of sale.
During transport are subjected to changes in temperature and sunlight, which allows certain content to lose vitamin C and the B complex Some pros and cons of these fruits and vegetables are:
- They contain no preservatives.
- They were not undergoing conservation treatment.
- You can eat different fruits and vegetables throughout the year.
- They should always be bought ripe to get the most vitamins that fruits and vegetables can provide us.
- If you want to cook, the best techniques are the use of microwave, blanching or steaming.
- When making vegetable soup, cream, or folder, use the water where they were boiled to recover some of the vitamins that dissolve in water during cooking.