Studies show that like frozen produce, canned produce – provided it is free of added salt and sugars – has a nutrient value that is often as good as, if not better than, that of fresh produce.

Freshly picked fruits and vegetables typically do start with more vitamins and nutrients. But degradation occurs during shipping, and produce sold in many markets often sits on shelves or in storage for days before it reaches a shopper’s basket.

Canned produce can lose some of its nutritional value as well, particularly water-soluble nutrients like vitamins B and C. But over all, the nutrients in canned fruits and vegetables tend to be relatively stable because they are protected from the deteriorating effects of oxygen

 

Read more at the NY Times