Does preserved fruit contain less vitamin C than fresh?

What to do if the break between morning and afternoon lessons becomes scarce or everyone wants to have something to eat quickly after the holiday? No problem today, there are canned or frozen foods. The only question is: how high is the vitamin content of preserved foods?


The times when stockpiling for the cold season was laborious and laborious, are not that long ago. It became easier only through the many technical innovations in the field of conservation.

The goal of all preservation methods is to protect food from premature spoilage. Harmful microorganisms are killed or their living conditions deteriorated so that they can hardly multiply. However, all preservation methods entail a reduction of the vitamin content. And what about fresh goods?

The vitamin content of fresh produce ...

"Fresh" fruit, which you buy at the market stall or in the supermarket, has mostly had extensive contact with "vitamin robbers" on its journey from the tree or field to the shop counter Sunlight is lost most quickly to vitamin C, but it also contains most of it.

An example: Salad that lands on the second day after harvest in the retail sector, bought by the consumer and prepared in the evening, contains hardly any vitamins and minerals. In other words, improper storage of fruits and vegetables can cause large amounts of vitamin C to be lost.

... and of preserved foods

Depending on the type of processing, canned or frozen fruit may even contain more vitamin C than fresh. This can be explained by the fact that vitamin C belongs to the water-soluble vitamins and also reacts very sensitively to other environmental influences. So it is very light, air and heat sensitive and can be destroyed under these influences.

If fruits and vegetables are harvested at the peak of their maturity and then flash frozen vitamin losses can be kept low. For frozen food, however, it is important to adhere to the cold chain.

The same is true of canning: tomatoes, carrots, peas and stews need to be heated to last longer. Heat-sensitive vitamins such as vitamin B1, B6, folic acid or vitamin C are destroyed up to 30 percent. But then, which is an advantage that canned foods have against frozen foods, vitamin depletion is slow. Provided the preserves are stored cool and dark.

Fresh goods - careful preparation is the key to keeping vitamins

Also, when preparing vegetables should always be placed on a vitamin gentle method value. That means vegetables or fruits should only be washed under running water and not left in the water. Short vegetables and steam in a little water.

A lot of vitamin C is lost when cooking vegetables with plenty of liquid and no lid in the pot, as it is easy to wash out. Then, when the water is poured away, the vitamins are emptied into the spout. Vitamin C-containing meals should not be left on the stove, but always cool down quickly and, if necessary, reheat briefly.

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