Canned chicken breast, a convenient and versatile form of this protein staple, provides an alternative to canned tuna and offers and a longer storage life than fresh chicken breast. The nutritional value of canned chicken differ substantially from fresh chicken with regard to certain nutrients. The nutritional effects of heating canned chicken are similar to the nutritional effects of cooking most foods. Some nutrients are more stable than others to high heats used in cooking.
Canned Chicken Breast
Canned chicken breast contains 12 grams of protein, 1 gram of fat, 25 milligrams of cholesterol, 260 milligrams of sodium and 1 gram of carbohydrate in a 2-ounce serving, according to the website SwansonChicken.com. It has no vitamin A or vitamin C and is lacking in calcium and iron. Kirkland brand canned chunk chicken breast contains 13 grams of protein, 1 gram of fat, 45 milligrams of cholesterol and 270 milligrams of sodium in a 2 ounce serving. It also provides 4 percent of the recommended daily allowance of vitamin C and 2 percent of the RDA for calcium and iron.
Fresh Chicken Breast
A 2-ounce serving of fresh baked chicken breast tenders contains 9 grams of protein, 10 grams of fat, 260 milligrams of sodium and 9.7 grams of carbohydrate. Fresh chicken also contains 10 milligrams of calcium in a 2 ounce serving, along with 0.65 milligrams of iron, 14 milligrams of magnesium, 120 milligrams of phosphorus, 124 milligrams of potassium, 0.44 milligrams of zinc, 0.133 milligrams of copper, 0.132 milligrams of manganese and 14 milligrams of selenium. B-complex present in fresh cooked chicken include small amounts of thiamin, riboflavin, niacin, pantothenic acid, B-6, folate and B-12. Fat soluble vitamins in fresh cooked chicken include 0.23 milligrams of vitamin E, 0.1 milligrams vitamin D and 2.6 micrograms of vitamin K. There is no vitamin A in fresh chicken breast.
Cooking Effects
Many nutrients in foods are affected by storage and cooking conditions. Air, light and heat can destroy certain nutrients, with sensitivity varying among the specific substances. Vitamins A, C, D, thiamine, folic acid, B-6, riboflavin and carotenes are all sensitive to high heats used in cooking and will break down, to some extent, during the cooking process, according to the University of Akron. High heats damage fats, causing them to become rancid. Proteins and carbohydrates are stable to the heat levels used in cooking. High heat also diminishes nutrient content of canned goods. Storage in a cool place, such as a cellar or basement is ideal. Avoid storing canned goods in a sunny location or near a stove.
Nutrient Loss
Because canned chicken breast contains very few nutrients, aside from protein, heating it is unlikely to reduce the nutritional content. Depending upon the brand, you may lose small amounts of some vitamins, such as vitamin C. Minerals are generally stable to cooking and will be retained when you heat your canned chicken.
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