Benefits of Canned Vegetables

Vegetables are important for a healthy diet as they provide many vitamins, minerals and essential plant nutrients for very few calories per serving.

Canned Vegetables.perceived as nutritionally inferior to their fresh counterparts. In reality, canned vegetables can be just as nutritious as fresh.

Canned vegetables are a convenient, tasty and nutritious way to boost intake of product and a very good value.

Excellent health is something everyone can attain. Everyday decisions impact your health in the long run, meaning the choices you make today will affect your health in the future.

Health benefits of Canned Veg

  • The long shelf life.
  • Low cost of canned vegetables: While some fresh vegetables are only available at certain times of the year, canned veggies are sold year-round.
  • Nutrition: Fresh produce loses nutrients in transit to the store, but canned vegetables are generally processed upon harvest when their nutritional content is highest.The canning process involves cutting, peeling and quick cooking, which can deplete water-soluble vitamins, particularly vitamin C and the B vitamins, but once canned, the nutrition levels stay the same for at least two years.
  • Convenience: Canned vegetables save food preparation time because they are already cut, sliced, peeled and pre-cooked, requiring only reheating.
  • No wastage: Available in different size. Cans opened / used when needed. Fresh go stale after few days.
  • Safety: Washing fresh fruits and vegetables is necessary due to the risk of food-borne illness, however canned vegetables are washed, cooked and ready to use. Since canned vegetables do not require refrigeration, these foods must meet extremely high food safety standards during production.
  • Antioxidants: Many of your body's natural processes, such as digestion, require chemical reactions that create unstable molecules known as free radicals. The antioxidants in your diet prevent these free radicals from damaging your healthy cells. Canned vegetables retain these beneficial chemicals, and sometimes contain more antioxidants than fresh veggies.


  • Salt, which increases the risk of heart disease, is often added to canned vegetables to enhance flavor, so choose low-sodium or sodium-free varieties. Be sure the cans are undamaged with no cracks, dents or bulges, which can increase the risk of contamination and botulism.
  • According to research, canned vegetables are just as nutritious as fresh and frozen.
    • Canned tomatoes in particular, canning improves the content of B vitamins, vitamin E and carotenoids compare to fresh.
    • Fiber in beans becomes more soluble through the canning process, and thus more useful o the human body. (Fiber is one of the nutrients of concern)
    • Adults and children who eat canned vegetables (6 or more items over 2 weeks)have healthier eating habits than those who eat 1-2 canned foods.
  • Price comparison: canned food can be half the price of frozen and 1/5 cost of fresh.
  • Low storage cost


  • Eat vegetables whether canned, fresh or frozen. Canned foods simply make healthy eating easier.
  • Canned food is as nutritious as frozen and fresh.
  • Canned food help cut down food preparation and make it easy to get healthy (home cooked meal on the table fast)
  • Commercial canning is similar to home preservation (just on larger scale) and with product picked at the peak of ripeness, one can feel confident that the canned and beans (Kidney beans) are nutritious, safe and full of flavor.
  • In short, canned food help you make nutritious, quick and everyday meals for your family more often while saving time and money.