Vegetables are a major part of a well-balanced diet, providing vital vitamins, minerals and other nutritious compounds. Canned vegetables are harvested and packaged at peak ripeness. Fresh vegetables spoil more quickly, but the canning process helps vegetables retain their nutrients. Both fresh and canned vegetables are healthy and nutritious.
Keeping Canned Vegetables Healthy
Canned vegetables often contain added sodium, and if you're like most Americans, you already consume too much salt. Look for reduced-sodium varieties, or as an alternative, drain and rinse the vegetables to remove some of the sodium. The lining of cans typically contain Bisphenol A, an industrial chemical. There are concerns about the adverse effects of BPA exposure. The U.S Food and Drug Administration supports efforts to replace BPA in food can linings. Look for canned vegetables labeled BPA-free to reduce your exposure.