Does canning afect the nutrient levels of vegetables, fruits and beans?

Canning is a high heat process that can destroy nutrients. Yet, how this can afect food
really depends upon the food in question. As such, I usually like to address this question
from two perspectives: that of fruits and vegetales, and that of eans.
!ruits and vegetales are especially important sources of vitamins, minerals, and
phytonutrients like carotenoids and "avonoids. In some cases, these particular nutrients
can e very di#cult to otain from any other food group. $itamins and phytonutrients are
especially susceptile to degradation from heat. %his comination of food group
uniqueness and heat susceptiility makes the canning of fruits and vegetales a fairly
high&risk process in terms of nourishment.
'ecause canning most often involves high heat, it can ro foods of vast amounts of
nutrients. !or e(ample, in the process of canning mi(ed vegetales, the vitamin C loss
can e as high as )*+. ,uring the canning of tomato -uice, up to *.+ of the original folic
acid can e lost.
Yet, for several reasons, I look at this issue a little diferently for eans. !irst, even though
eans contain important amounts of vitamins and phytonutrients, their protein, /er, and
mineral content is one of their most valuale contriutions to a 0ealthiest 1ay of 2ating.
0eating does not damage protein, /er, and minerals in the same way as it can damage
vitamins and phytonutrients. You can e(pect to receive fairly full protein, /er, and
mineral ene/ts from canned eans&in much the same way as you would receive these
same ene/ts from dry eans cooked at home. 3econd, unlike fruits and vegetales,
eans cannot e eaten raw. 'eans have to e cooked 4or processed in some other way,
like sprouted56 not only do they have to e cooked, they have to e cooked for a fairly
e(tensive period of time. In other words, when it comes to cooking, canning and from&
scratch preparation are not altogether diferent.
3o, if en-oying canned eans is more convenient for you, y all means go ahead and
en-oy them although I would suggest looking for cans that do not feature 'isphenol A. I
would suggest looking for those that do not contain additives and have minimal added
salt 478.&9.. milligrams per cup5, and if possile, select canned eans that have een
organically grown.