nutrient loss in vegetables

[Linda Bobroff]

It certainly will depend on just how "fresh" the fresh produce is.  When
purchasing produce at a Farmer's Market that was picked that morning, the
nutrient content is likely to be high, but when buying produce that was
harvested in another state, or another country, some days before, it is not
exactly "fresh."  In that case, I'd agree that the frozen form is likely to
be more nutritious.  Canned vegetables do lose nutrients both through the
heat processing and by leaching into the water which most people do not
drink; I've seen some data on this but it was years ago and I don't have the
references at hand.  An Internet search would locate these old studies and
newer ones for you.
Linda Bobroff, University of Florida


> -----Original Message-----

> From: PHNUTR-L-owner at u.washington.edu

> [mailto:PHNUTR-L-owner at u.washington.edu]On Behalf Of Elizabeth Frazao

> Sent: Friday, April 07, 2000 9:58 AM

> To: Public Health Nutrition Discussion and Information Group

> Subject: Re: nutrient loss in vegetables

>

>

> I've seen some research showing that frozen or canned vegetables may

> even be more nutritious than fresh ones because they are processed

> shortly after harvest, when their nutrient content is highest, whereas

> fresh produce may not be consumed until several weeks after harvest.

> Check out the following website:

> http://www.colostate.edu/Depts/CoopExt/PUBS/COLUMNNN/nn970122.htm

>

> The Agriculture Research Service of the U.S. Dept. of Agriculture has

> a food composition and nutrient data base.  Check out

> http://www.nal.usda.gov/fnic/foodcomp  and  look for the USDA Nutrient

> Database for Standard Reference - Release 13, which includes info on

> nutrient retention factors.

>