Canned tomatoes were one of the best performing vegetables against its fresh equivalent.
New research in Germany has shown that the vitamin and mineral levels of canned vegetables are as high as their freshly cooked counterparts – or, in some cases, even higher.
The research was carried out by the SGS Fresenius Institute Berlin on behalf of the Initiative Lebensmitteldose, which advocates for the use of metal cans as a means of reducing global food waste.
While the canned vegetables used for the tests were heated according to the recommendations of the manufacturer, the institute cooked the fresh food according to regular household practice. Afterwards, both canned and freshly prepared vegetables were examined for their mineral nutrients such as potassium, magnesium and calcium, as well as for the levels of vitamin B1, B6, C, A (beta-carotene) and folate.
Additionally, the lycopene content of tomatoes was measured. The results confirm the findings of previous studies, which suggested that the vitamin and mineral levels of canned foods were comparable or higher than in freshly prepared food.
The results were clearest with sauerkraut and tomatoes: canned sauerkraut contains one third more vitamin C than freshly prepared sauerkraut, and delivers as much as 40% of the recommended daily intake of vitamin C; while canned tomatoes provide one third of the recommended daily intake of vitamin C, compared with just a quarter for fresh tomatoes.
A 200g portion of canned tomatoes also contains almost two thirds of the recommended dose of the antioxidant beta-carotene, which is beneficial for the health of the eyes, skin and mucous membranes.
According to a spokesperson for the institute, the research demonstrates the value of canned food and metal packaging in helping to eliminate food waste.
“The findings of the research highlight steel’s exceptional performance capabilities,” it said. “Once the food is canned, a loss of nutrients is practically impossible. As food cans are made of steel, the material delivers total barrier properties and unrivalled protection against light, air or impurities. Steel for packaging is impact-resistant and unbreakable, while vitamins and mineral nutrients are always retained. Cans offer unrivalled protection for food – during transport, storage or on the shelf.
“The food can does not only protect valuable mineral nutrients, it also retains product freshness as well as flavour and has an unrivalled shelf life of minimum three years without adding preservatives. The combination of heating, steel’s total barrier properties and hermetic sealing is sufficient to naturally preserve the food. High product safety, a long shelf life and the fact that metal can be recycled forever make cans the perfect packaging choice.”
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