Which is better for your health ... fresh, frozen or canned fruits and vegetables? The answer is any and all.
Canned fruits and vegetables often are considered nutritionally inferior to their fresh and frozen counterparts. While this may be true regarding sugar and salt content, it is not true when it comes to other nutrients. In a recent study, many of the canned fruits and vegetables evaluated contained as much or more of certain nutrients than their fresh and frozen counterparts.
For example, most brands of canned apricots, spinach and pumpkin provided more vitamin A per serving than their freshly cooked counterparts. Canned asparagus, potatoes and spinach tended to outrank or equal freshly cooked varieties for vitamin C. Freshly cooked tomatoes tended to be higher in vitamin C and freshly cooked carrots higher in vitamin A per serving than canned or frozen types.
Loss of vitamin C
One reason canned and frozen fruits and vegetables sometimes rank nutritionally superior to fresh produce is that they're usually processed immediately after harvest, when nutrient content is at its peak. This is especially true when it comes to the vitamin C found in green vegetables. The longer a green vegetable sits on a truck or in the supermarket, the lower its vitamin C content. Because they are more acidic, fresh - as well as frozen and canned - fruits are less susceptible to loss of vitamin C during storage.