What are the benefits of eating fresh versus canned fruits and vegetables?

Eating fresh fruits and vegetables is generally considered to be better for your health than eating canned fruits and vegetables. Here are some benefits of eating fresh produce:

  • More Nutrients: Fresh fruits and vegetables contain more nutrients, including vitamins, minerals, and antioxidants, than canned fruits and vegetables. The canning process can cause some loss of nutrients, and the added salt or sugar used in canned products can reduce the nutritional value.
  • Less Sodium: Fresh fruits and vegetables are naturally low in sodium, while many canned fruits and vegetables contain added salt for preservation purposes. Consuming too much sodium can increase the risk of high blood pressure, heart disease, and stroke.
  • No Added Sugar: Many canned fruits contain added sugar or high-fructose corn syrup for flavor, which can contribute to weight gain and other health issues.
  • No BPA: Cans are lined with a resin that contains bisphenol A (BPA), which can leach into the food and potentially cause health problems. While some companies have started using BPA-free lining, fresh fruits and vegetables are always free from this potential risk.

However, canned fruits and vegetables can be a convenient option when fresh produce is not available, and some canned fruits and vegetables can still provide important nutrients. When choosing canned fruits and vegetables, look for products that are labeled as low sodium and with no added sugar. Always rinse canned produce with water to remove any excess sodium or sugar. Additionally, frozen fruits and vegetables can be a good alternative to fresh produce as they are usually harvested at peak ripeness and quickly frozen to lock in nutrients.

Top 10 Food varieties for Wellbeing

1. Water: Drink 8 to 12 cups of water everyday.

2. Dull Green Vegetables ; Eat dull green vegetables no less than three to four times each week. Great choices incorporate broccoli, peppers, brussels sprouts and mixed greens like kale and spinach.

3. Entire Grains: Eat entire grains sat least a few times everyday. Search for entire wheat flour, rye, oats, grain, amaranth, quinoa or a multigrain. A decent wellspring of fiber has 3 to 4 grams of fiber for each serving. An extraordinary source has at least 5 grams of fiber for each serving.

4. Beans and Lentils: Attempt to eat a bean-based dinner something like one time each week. Attempt to add vegetables, including beans and lentils, to soups, stews, meals, mixed greens and plunges or eat them plain.

5. Fish: Attempt to eat a few serving of fish seven days. A serving comprises of 3 to 4 ounces of cooked fish. Great decisions are salmon, trout, herring, bluefish, sardines and fish.

6. Berries: Remember two to four servings of natural product for your eating routine every day. Attempt to eat berries like raspberries, blueberries, blackberries and strawberries.

7. Winter Squash ; Eat butternut and oak seed squash as well as other lavishly pigmented dim orange and green hued vegetables like yam, melon and mango.

8. Soy: 25 grams of soy protein daily is suggested as a feature of a low-fat eating routine to assist with bringing down cholesterol levels. Attempt tofu, soy milk, edamame soybeans, tempeh and texturized vegetable protein (TVP).

9. Flaxseed, Nuts and Seeds: Add 1 to 2 tablespoons of ground flaxseed or different seeds to food every day or incorporate a moderate measure of nuts - 1/4 cup - in your day to day diet.

10. Natural Yogurt: People somewhere in the range of 19 and 50 years old need 1000 milligrams of calcium daily and 1200 milligrams if 50 or more established. Eat calcium-rich food varieties like nonfat or low-fat dairy items three to four times each day. Incorporate natural decisions.