Canned Food is Packed at Its Peak from BPCL Petrozine

Canned Food is Packed at Its Peak, Close to the Source. Prepared foods, such as soups and stews, are canned within the facilities in which they are prepared to ensure the ultimate in freshness. More than 50 varieties of soups, stews and chili are available in cans, making meal preparation easy! Once the cans are sealed and heat processed, the food maintains its high eating quality for more than two years and is safe to eat as long as the container is not damaged in any way. Most canned fruits and veggies contain no preservatives. They're picked and packed at the peak of ripeness, cooked quickly at high temperatures and sterilized in steel cans to keep nutrients in and impurities out. Most canneries are located just a few miles from the field, ensuring that canned food is packed at the peak of freshness.

Canners use only top quality ingredients, which are picked, prepared and canned within hours. Canned Food is Good for Your Health. Almost all canned vegetables and canned fruits are fat free. Based on epidemiological studies, canned carrots, as part of an over-healthful diet, have the potential for reducing the risk of cancer. Canned tomatoes are higher in lycopene than their fresh counterparts. Lycopene appears to be effective in helping to reduce the risk of cancer. In fact, lycopene may be more effective when it is consumed after tomatoes are canned or cooked. Canned food only needs to be warmed through before serving because it has already been cooked in the can. By keeping the cooking juices, canned foods lose remarkably little of their nutritional value. Many canned food products are available in low-salt and no-salt alternatives. Carotenes are antioxidants that provide protection for the body's cells. Canned apricots, carrots, peaches, pumpkin, spinach and sweet potatoes are all high in carotenes. Canned beans of all types (black beans, red beans, butter beans, garbanzo beans, etc.) are often fat free. They're high in fiber and rich in protein, and they may be used right from the can to add flavor, color and texture to a variety of meatless meals ranging from salads to casseroles. Beans also have antioxidants - the darker the color, the more antioxidants they have! Canned Foods are Good Sources of Many Nutrients. Canning is one of the safest ways to preserve foods. To retain peak quality, the shelf life of canned food is at least two years, and the vitamin levels in canned food remain stable during the shelf life.

Canned poultry and fish, both protein foods, are comparable to their fresh-cooked counterparts in nutritional value. Protein is not lost during the canning process. And some varieties of canned fish tend to have higher calcium levels than their freshly cooked counterparts. Canned food retains its nutrients for up to two years because the can is completely sealed and the food inside is cooked and stored in a vacuum. Many canned fruits and vegetables are high in vitamin A. Canned products have comparable levels of vitamin A to their fresh or frozen counterparts. Most vitamin C is retained after being canned and remains stable during the two-year shelf life of the product. Canned asparagus, grapefruits and pineapple are significant sources of vitamin C.

Source: http://www.mealtime.org/content.aspx?id=100