The University of Illinois Department of Food Science and Human Nutrition conducted a comprehensive nutritional label analysis comparing the nutritive values of 14 different fresh, canned and frozen fruits and vegetables. Of that, nearly 84 different varieties and commercial brands were examined for nutritional content.
Results confirm that, in most cases, canned fruits and vegetables are nutritionally equal to their fresh and frozen counterparts when prepared for the table. The analysis also found incidence where certain private-label and branded canned products, such as potatoes, spinach, apricots, carrots and pumpkin actually exceeded the Recommended Daily Intake (RDI) requirement of certain vitamins, as listed on nutrition labels.
The analysis includes information compiled from both the USDA's data bank values for fresh, canned and frozen foods, which provide representative values, and from nutrition labels. Experts agree data bank values are good guidelines to nutrient content, but labels are viewed as providing more realistic values. All comparisons are based upon recommended serving sizes of fruits and vegetables from the dietary guidelines, which include 1/2 cup of fresh-cooked, canned or frozen and 1 cup (or 1/2 cup) of uncooked. Additionally, the analysis shows comparisons between the processed and the fresh values. Keep in mind that the "fresh" values may be "fresh from the field" not "retail-market fresh," which most consumers eat.
"Consumers can feel good about selecting canned fruits and vegetables along with either fresh or frozen foods as a means of getting the nutrients they expect from the fruit and vegetable group," said Barbara Klein, Ph.D. And professor, Foods and Nutrition, at the University of Illinois at Urbana.
Preheat oven to 450 degrees F. Lightly grease 13x9-inch baking dish with cooking spray.
Put potatoes, tomatoes and leeks into prepared pan. Sprinkle with minced garlic, thyme and oregano. Pour broth over vegetables and stir gently to mix. Scatter butter over top.
Bake uncovered, about 50 minutes until potatoes are tender. Serve immediately.
Drain pineapple, reserving juice. Pour juice into saucepan; add gingerroot, garlic, orange peel, allspice and red pepper flakes.
Cook over medium-high heat 8 minutes; remove from heat. Stir in pineapple, cranberry sauce, onions and lime juice. Serve warm or at room temperature over sliced turkey.
Provided by Steel Packaging Council, American Iron and Steel Institute
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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