Midwest Food Processors Association: Canned, frozen, fresh — Recipe for healthy diet during National Nutrition Month

Contact: Nick George, President

608-255-9946

Nick.George@mwfpa.org

Brian Elliott

Dir. of Communications

608-255-9946

Brian.Elliott@mwfpa.org

March is National Nutrition Month® and time again to remember that fruits and vegetables are an important part of a well-balanced diet. However, some consumers and health advocates have operated under the perception that fresh fruits and vegetables are best, resulting in their underestimating the nutritional value of canned, frozen and dried foods.

According to the Midwest Food Processors Association (MWFPA), research has noted that exclusively recommending one form of fruits or vegetables over another ignores the benefits that each form provides. Research has also shown that fresh, frozen and canned fruits and vegetables each contain important nutrients and contribute to a healthy diet. In fact, by the time food is consumed, canned and frozen fruits and vegetables can be nutritionally similar to fresh.

Whether frozen and canned fruits and vegetables are more nutritious than fresh depends on both the time between the harvesting of the vegetable and the canning and freezing process. Generally, vegetables are canned or frozen immediately upon harvest when their nutrient content is at its peak.

The canning process locks in important nutrients and due to the lack of oxygen during the storage period, canned fruits and vegetables remain stable up until the time they are consumed and have a longer shelf-life than their fresh counterparts (oxygen can destroy vitamins A, B, C, D, and carotene).

Because of the high heat process involved during canning, up to 99 percent of the pesticide residues, and bacteria that can lead to spoilage, are eliminated. Thus, canned fruits and vegetables have a low potential for causing food borne illness. A couple of drawbacks to fresh fruits and vegetables are that they can be in short supply in certain areas of the country and times of the year. Due to long duration shipping, they may be of poor quality or simply too expensive to purchase on a regular basis. Fortunately, you can get your recommended daily allowance of fruits and vegetables through frozen and canned versions because most have the same amount of nutrients as fresh, serving per serving.

One cannot discuss frozen and canned vegetables without addressing their reputation for being high in sodium. The U.S. government’s 2010 dietary guidelines, due out this year, are expected to lower the recommended amount of sodium Americans should consume. Actions such as this and consumer tastes have led food processors to reduce sodium and most now offer low sodium versions of their products. Cutting salt, without sacrificing taste, is a high priority with food manufacturers.

Fresh, frozen, canned or dried vegetables each contain important nutrients that can contribute to a healthy diet. Canned and frozen products have become an integral part of the lives of busy consumers who recognize their many benefits, including convenience, safety, and variety. When combined with fresh foods, nutritious and delicious canned and frozen foods are a recipe for a complete, balanced and healthy diet.

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The Midwest Food Processors Association is the foremost voice of the food processing industry in the Midwest. The association lobbies on legislative and regulatory matters; promotes safe food processing practices; investigates new technologies; funds industry research; and plans industry events. It represents over 100 processing facilities in Wisconsin, Illinois and Minnesota and approximately 250 associate (supplier) members.

MWFPA FROZEN VEGETABLES FACT SHEET AS NUTRITIOUS AS FRESH

Extensive research comparing nutritional value of fresh and frozen vegetables shows that exclusively focusing on fresh vegetables may exclude the nutritional benefit of frozen vegetables, as well as overlook the potential nutrient losses of stored fresh vegetables.

Key findings include:

* Frozen vegetables, such as green beans, sweet corn and peas, contain similar levels of vitamin C, fiber, magnesium, and potassium as fresh vegetables.

* Freshly picked vegetables remain the nutrient leaders, however with prolonged storage, substantial nutrient degradation occurs in fresh vegetables, even with refrigeration. For example, vitamin C losses for some fresh vegetables when stored in the refrigerator for several days were greater than that of vegetables stored in the freezer.

“Frozen as nutritious as fresh”

Freezing vegetables “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables over time.

Additional findings:

* A three-year study on beans, sweet corn, and peas confirmed that frozen vegetables offer similar amounts of key nutrients as fresh vegetables.

* Frozen green beans, carrots, and spinach, maintained their nutritional quality after freezing. For all vegetables studied, the vitamin C level in quick-frozen vegetables was found to be comparable to fresh vegetables.

* Researchers at the University of Illinois, Champaign-Urbana compared the nutrients in fresh, frozen, and canned vegetables over two consecutive crop years. Results showed that the freezing process locks in nutrients throughout frozen storage.

* Concentrations of total carotenoids, including B-carotene, lutein and zeaxanthin, were the same in fresh and frozen golden whole kernel corn.