Nutritional comparison of fresh, frozen and canned fruits and vegetables

Summary

This narrative review by Rickman, Barrett and Bruhn critically examines published literature comparing the nutritional profiles of fresh, frozen, and canned fruits and vegetables. The review finds that frozen and canned produce can retain comparable or, in some cases, superior levels of certain nutrients relative to fresh produce that has undergone extended storage or distribution. The authors highlight that nutrient losses are largely determined by processing method, time elapsed since harvest, storage conditions, and the specific nutrient in question, rather than a simple hierarchy of fresh over processed forms.

UK applicability

While the study is international in scope and draws on a broad literature base, the findings are broadly applicable to UK food systems, where considerable proportions of fruit and vegetable consumption occur via frozen and canned products; the conclusions are relevant to UK dietary guidance, retail policy, and public health messaging around processed produce.

Key measures

Vitamin C, B vitamins (thiamine, riboflavin, folate), carotenoids, minerals; nutrient retention (%) across fresh, frozen and canned produce; effects of blanching, storage time and temperature on nutrient concentration

Outcomes reported

The study reviewed and compared the nutrient content of fruits and vegetables across fresh, frozen, and canned forms, assessing the effects of processing and storage on vitamins, minerals, and phytonutrients. It examined how post-harvest handling, blanching, canning, and freezing influence nutritional retention over time.

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