Canned vegetables and fruits can be a convenient and cost-effective way to ensure you have access to a variety of produce year-round. They can retain many of the nutrients found in fresh produce, though some vitamins may be lost during the canning process.
1. Sodium: Choose low-sodium or no-salt-added versions of canned vegetables. Regular canned vegetables can contain high levels of sodium added during the canning process to preserve freshness and flavor.
2. Added Sugars: Opt for fruits canned in their own juice or water rather than syrup. Fruits canned in heavy or light syrup significantly increase the sugar content, which can impact blood sugar levels and calorie intake.
3. Additives: Look for canned products that do not contain unnecessary additives like artificial flavors, colors, or preservatives.
4. Packaging: Choose cans that are labeled as having BPA-free linings. BPA (bisphenol A) can leach from can linings into food and has been linked to various health issues. Be mindful that canned tomatoes and other acidic fruits can leach more BPA from the can linings if not BPA-free.
When selecting canned vegetables and fruits, choose those with no added salts or sugars and free from unnecessary additives. Look for BPA-free packaging to avoid potential health risks.