Vegetables are an important part of any healthy, balanced diet because they contain a plethora of essential vitamins and minerals. Some people prefer fresh, some prefer frozen and some even prefer canned vegetables. Fresh vegetables can lose freshness very quickly, but canned and frozen vegetables can last for months.
Frozen Vegetables
Frozen vegetables are not instantly frozen after picking. They are usually soaked in boiling water to remove germs. This is important for hygiene purposes, but it does destroy some of the vitamins and minerals. For example carrots contain vitamins B, C, D and E as well as potassium. Once the vegetables are germ free, they are then frozen to preserve the remaining vitamins and minerals.
Canned Vegetables
Canned vegetables are also placed in boiling water after they are picked. They are sometimes fully cooked and then canned. In some cases, salt water is added to the can to make the vegetables last longer and to prevent them from becoming dry. The fact that canned vegetables can sometimes be high in sodium can be of major concern. The fact that canned vegetables are heated longer and sometimes cooked means that they lose more nutrients. Therefore, frozen vegetables could be considered better for you than canned vegetables.
Sodium Levels
One of the main things people consider when choosing between canned and frozen vegetables is the sodium content. Canned vegetables sometimes come in salt water. If you suffer from heart problems, you should keep your sodium intake to a minimum, according to MayoClinic.com. Although some canned vegetables are canned with salt water, not all canned vegetables have added salt. You can find vegetables that are canned in spring water. If you are watching your sodium intake, opt for frozen instead of canned vegetables.
Considerations
Whether canned or frozen, you should consume at least three servings of vegetables a day. If you choose canned, eat vegetables in spring water instead of salt water. Frozen vegetables retain more vitamins and minerals as they are heated for less time than canned vegetables prior to freezing.
