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Obtaining key nutrients from canned foods can save consumers money
Date:4/22/2012

San Diego, CA Amid the steady drumbeat from nutrition experts and others to consume a healthier diet particularly one rich in fruits and vegetables there often is a bias to eat more of the fresh variety for optimal nutrition. But is fresh always best? Not necessarily.

Dr. Cathy Kapica, PhD, RD, adjunct professor of nutrition at Tufts University, and Wendy Weiss, MA, RD, both with Ketchum Global Health and Wellness, conducted a market-basket study comparing the cost of obtaining key nutrients from canned, fresh, frozen and dried varieties of common foods. The study found that when price, waste and preparation time are considered, canned foods almost always offered a more affordable, convenient way to get needed-nutrients. The results of this research, funded by the Canned Food Alliance, will be presented at a poster session at Experimental Biology 2012 on Sunday, April 22 at 12:45 PT in San Diego, CA.

"With economic concerns at the forefront today, households are challenged to meet dietary recommendations within budgetary constraints," notes Kapica. "This research should assure families they are getting needed nutrition regardless of whether they choose canned, fresh, frozen or dried varieties. They can be confident in buying those foods that best meet their budgets, schedules, cooking abilities and taste preferences and still obtain important nutrients."

Key study findings included:

  • Pinto Beans When the cost of preparation time is taken into consideration, canned pinto beans cost $1 less per serving as a source of protein and fiber than dried beans. This is because it takes about six minutes to prepare a can of pinto beans while it takes almost 2 hours (soaking and cooking) for dried beans to be meal-ready.
  • Tomatoes It is nearly 60 percent more expensive to obtain dietary fiber from fresh tomatoes as from the same portion of canned tomatoes. Not only is the price of canned tomatoes lower than fresh for the same serv
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Contact: Suzanne Price
sprice@nutrition.org
619-525-6213
Federation of American Societies for Experimental Biology
Source:Eurekalert

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