Does canning reduce a food's nutritional value?

Answer

Canning is a heat treatment applied to make food microbiologically safe and to extend its shelf life, and the product is processed in season while still fresh. During the heat treatment there can be partial losses in some vitamins, particularly vitamin C and the B group. Basic nutrients such as protein, calcium, fibre and many minerals are, however, largely preserved. According to the scientific work cited by the Ministry, canned foods produced to proper technique can have nutritional values comparable to fresh or frozen foods. So the belief that canned food loses its nutritional value entirely is widespread but not accurate; canned goods produced under compliant conditions can be part of a balanced diet.