Although fresh vegetables are the best choice for nutritious value, canned vegetables still provide nutrients, claims MedlinePlus. Canned vegetables are easy to prepare, and all varieties are available throughout the year, so they prove to be a convenient way to add vegetables to your diet. The U.S. Department of Agriculture (USDA) states that canned vegetables offer fiber, vitamins and minerals and are low in fat content. It is important to read the label and do some research on brands, since quality and contents do differ.
Time Frame
As long as vegetables are canned when they are at their peak, they have the same nutrients as fresh vegetables, according to MedlinePlus. When time elapses between picking the vegetables and canning them, it lowers the nutrient content in the vegetables. Canned vegetables usually are canned right away, states MedlinePlus.
Features
One disadvantage of canned vegetables is the additives contained in them. Salt is often added to canned vegetables, and MedlinePlus advises purchasing varieties that do not have salt added. The USDA notes that many of these vegetables come in cream sauce and butter, which add fat and salt to your vegetables. Read the labels to see if your canned vegetable has ingredients added in.
Quality
The USDA explains that canned vegetables differ in quality. The USDA uses a grade system on these vegetables, although it is not required of the company to participate or even to post the results on the can. If it is not posted, the USDA states you can usually tell by the color and taste of the vegetable as to the quality. Also, many top brand-named vegetables will pay for the grading and have the best-quality product. When graded, vegetables can fall under three grades: A, B and C. Grade A vegetables are premium-quality vegetables, with vibrant colors and flavor quality. Grade B have ripened more and do not have the same look or taste. Grade C have an even worse visual appeal and are even more ripened. However, all the grades are of a quality to eat.
Considerations
Canned vegetables contain Bisphenol A (BPA) as a coating in the cans, a chemical the National Toxicology Program (NTP) of the National Institute of Environmental Health Sciences has "some concern" may cause brain and prostate problems in babies and children. The "some concern" rating is a medium-level concern on its rating system, and the program has "negligible" or "minimal" concerns about other possible health concerns related to BPA. More research is needed on whether the amount of BPA generally consumed has an impact on people. The NTP is conducting ongoing research.
Warning
If your can has a large dent or is swollen and enlarged, the USDA recommends throwing it away as the vegetables could be dangerous to eat. The American Dietetic Association suggests reading the "best if used by" date and discarding the canned vegetables after that date. It notes that most canned vegetables last in a can for two to five years. However, they may be in factories, shipments and in the grocery store for a large part of that time.
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