The Proof is in the Cantry™
Canned foods provide nutritious, safe, affordable, convenient and sustainable options for people trying to make smart food choices for their health and the environment. In fact:
Canned fruits and vegetables are on par nutritionally with fresh and frozen.1 For example, canned tomatoes have more lycopene, which is associated with reducing cancer risk, and more B vitamins than fresh tomatoes. Canning also helps make fiber in certain vegetables, like beans, more soluble, and therefore more useful to the human body.
The canning process locks in nutrients at the peak of ripeness —just hours after picking. When foods go through the canning process, nutrients are locked in so the amount of vitamins and nutrients in the food is the same on the day it was canned as it is a year from the canning date.
Canned fruits and vegetables provide great tasting, safe options to help Americans meet their dietary needs. The high-heat canning process is one of the safest processes for preserving food because it prevents the growth of microorganisms that cause foodborne illnesses. This is an important safety benefit considering that at least 128,000 Americans are hospitalized every year with foodborne illnesses.2
Families can stretch their grocery budgets by choosing canned produce. Canned vegetables are often more affordable than fresh and frozen varieties, saving up to half the cost of frozen and 20 percent of the cost of fresh, with virtually no sacrifices in nutritional quality.1
Canned foods help reduce the amount of food we waste, saving us time and money, and reducing our impact on the environment. According to a study on food waste in the U.S., Americans waste approximately 15 percent to 20 percent of fresh fruits and vegetables every year.3
In the Resource Center, you’ll find research on the benefits of canned foods and their role in a healthy diet, as well as educational videos and downloadable fact sheets and infographics.
- Miller, Steven R., and William A. Knudson. Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables. N.d. MS. American Journal of Lifestyle Medicine. Published online 27 Feb. 2014. doi: 10.1177/1559827614522942.
- CDC Estimates of Foodborne Illness in the United States. http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html. Last updated: October 10, 2012. Accessed January 2, 2013.
- Buzby, et al. The Value of Retail – and Consumer – Level Fruit and Vegetable Losses in the United States. Journal of Consumer Affairs, Fall 2011: 492-515.