Canned food has a reputation of being a little\u2026 cheap. Sure, the food inside the can looks and tastes like food, but canned food is a bit of a punchline in our society; think about how many people look down on Spam<\/a>.<\/p>\n Not only are canned vegetables nutritious, but they are also better for the environment. Studies have indicated<\/a> that between 15 to 20% of fresh food is wasted each year due to expiring quickly and being thrown out (and that\u2019s not even discussing the phenomenon of throwing out bruised or \u2018ugly\u2019 fruits<\/a> and vegetables that happens in supermarkets\u2026)<\/p>\n The best solution to food wastage is better preservation<\/a> \u2013 hence canning. While the process itself may still produce some waste, canned food increases the shelf life of some foods from days to years, meaning less food will spoil. Interestingly, canned food also helps with portion control<\/a>. Ever have a recipe that calls for, like, a single carrot? Try buying a single fresh carrot at a grocery store. With canned food, you can easily cut down on over-buying.<\/p>\nCanned Food and Preservation<\/h4>\n
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However, when you get right down to it, canned foods, especially canned vegetables, don\u2019t really lose any nutrition<\/a> in the canning process. Most of the important vitamins and nutritious aspects of vegetables are actually preserved when canned, meaning that it\u2019s not just the vegetables themselves that get preserved, but the important nutrients. While there may be some vitamins that suffer from the high-heat process that is canning<\/a>, canning actually increases the effectiveness of other nutrients, meaning some foods can become more<\/em> nutritious if canned.<\/p>\nCanned Food and Zero Waste<\/h4>\n