	AllExperts > Nutrition & Dieting
	Search

About Laurie Beebe, MS, RD, LD
Expertise
As a registered dietitian I am fully qualified to accurately answer questions regarding weight loss, including those from people with health conditions requiring dietary restrictions (diabetes, high blood pressure, high cholesterol, etc) who want to lose weight, or who have been advised to do so by their physician.

Experience
I have been a registered dietitian for over 25 years and am certified in Adult Weight Management through the commission on dietetic registration. I also have training in coaching through Coach U and currently work as a diet coach to help people lose weight the healthy way.

Organizations
American Dietetic Association, Weight Management Dietetic Practice Group, Nutrition Entreprenuers, St.Louis International Coach Federation, Toastmasters

Education/Credentials
Bachelor of Health Science from the University of Florida, 1983; Master of Science in Clinical Nutrition from Case Western Reserve Universitiy 1985; Certification in Adult Weight Management 2006; CoachU core essentials grad 2007.

You are here: Experts > Health/Fitness > Eating Disorders > Nutrition & Dieting > vegetables

Nutrition & Dieting - vegetables

Expert: Laurie Beebe, MS, RD, LD - 11/5/2009

Question
Could you please tell me the difference, if any, between the nutritional value of canned vegetables vs. freshly cooked vegetables? Thank you very much. Al Brown

Answer
Dear Al,

While some believe there is little nutrition left after the canning process, this is not the information I have seen regarding nutritional content of canned vegetables. I see many benefits to canned vegetables.

1) There can be nutrients lost if one boils a vegetable for too long (some of the water-soluble vitamins can leach out in the cooking water), so all fresh vegetables cannot be compared to those prepared differently and by different people. Steaming for a short period of time (including steaming in the microwave) is the best method for maintaining original nutrients.

2) Vegetables are preserved in canning, and will last longer, so there isn't the chance of veggies going bad or brown like you experience if you have "fresh" ones sitting around for too long

3) Canned vegetables allow you to always get what you want "in season"

4) Canned vegetables are often less expensive than fresh.

I always recommend canned vegetables as a very viable option to fresh: you can get them anytime, don't have to worry if you are choosing "good" ones or not, don't have to eat them right away or risk them going bad, and not pay too much for them.
There may be slightly more fiber present in fresh ones.

One drawback may be the high sodium content in many canned vegetables if you are limiting the sodium in your diet. There are low sodium varieties available.

Add to this Answer Ask a Question