What is the difference between canned fruit and fresh fruit

Most other vegetables follow a similar process. This is to inactivate unwanted enzymes that work to degrade texture and colour during frozen storage , Barrett says.

But as with fresh food, different nutrients in different kinds of produce degrade at different rates. In her review, Barrett found that foods with mostly water-soluble nutrients, including vitamin C and B vitamins, retained nutrients differently than those with mainly fat-soluble nutrients, including vitamins A and E. The paper concluded that fresh food is often best for vitamin C content, as this vitamin is highly sensitive to heat — as long as it undergoes minimal storage.

Foods with more vitamin E and A, however, which are found in high amounts in canned carrots and tomatoes, fared much better during heat treatment. Canned foods can have added salt and sugar Credit: Getty Images. Still, canning also can improve the safety of foods, particularly those prone to harbouring pathogens. Some experts also advise that buying local and organic also help ensure the fresh fruit and vegetables on your plate are as nutritious as possible.

A number of studies have found that the content of phenolics — healthy compounds found in high amounts in red wine and tea — is higher in organic crops than conventionally grown ones. In order to survive, Barrett says, organic crops produce more phenolic compounds, which repel insects and disease more than conventional crops. Some research shows that organic produce retains more nutrients Credit: Getty Images.

For instance, two peach halves canned in heavy syrup delivers 24 grams of added sugar usually high-fructose corn syrup , or six teaspoons' worth. You can drain the liquid from canned fruit to reduce the sugar content. Better yet, buy canned fruit that is unsweetened and canned in its own juices or water.

Like fresh fruit, dried fruit provides fibre, vitamins and minerals. However dried fruit delivers smaller amounts of vitamin C and folate than fresh fruit due to losses that occur during drying. The main drawback to dried fruit is the fact it contains more calories per serving than fresh fruit.

That's because most of its water — which gives fruit its bulk — has been removed. For example, one cup of grapes has calories and 29 grams of naturally occurring sugar. The same serving of raisins dried grapes packs in calories and grams of sugar. If you're watching your calorie intake, keep your serving size of dried fruit to one quarter-cup.

And be sure to choose dried fruit with no sugar added; dried sweetened cranberries, for example, contain seven teaspoons of added sugar per one quarter-cup. Dried fruit may also be preserved with sulphite, which can trigger an allergic reaction in some people, especially those with asthma. If you're sensitive to sulphites, read the label and avoid foods that contain them.

They last for several months in the freezer and can be a very economical choice. Whenever you leave the house, get into the habit of stashing a fresh snack in your purse or backpack; think: apple, orange, banana, grapes or baby carrots. These snacks will keep you energized and avoid less-healthy snacks at vending machines. Written by American Heart Association editorial staff and reviewed by science and medicine advisers.

See our editorial policies and staff. Healthy Eating. Add Color. Fighting Food Insecurity. Let's Cook Together. Cooking Skills. Eat Smart. Heart-Check Foods. Losing Weight. Watch for sodium : Sodium is usually added to canned foods to preserve them.