Can canned goods beat fresh food?

A major new study hopes to convince wary shoppers that canned foods can be just as good for them as the fresh alternative.

Researchers have discovered that, in many cases, canned foods provided similar amounts of vitamins and minerals as their fresh equivalents. They were also often a good source of protein and fibre.

The study, commissioned by Canned Food UK, compared tinned products with freshly-prepared ones in a bid to dispel their less healthy image.

A previous study by information company TNS found that 93 per cent of people thought canned food was second best to the fresh option.

Canned Food UK teamed up with the British Nutrition Foundation (BNF) and Manchester Metropolitan University's North West Food Centre to produce two studies looking at the benefits of canned food.

While the BNF collated nutritional data comparing the two types of food, the university researchers concentrated on comparisons of taste and convenience.

The teams studied dairy products, fish, fruit, vegetables, meat, pasta and soups.

For rice pudding, they found that the canned variety was lower in fat than home-made dessert with semi-skimmed milk and, while it contained around the same amount of calcium, it had three times the vitamin E and twice as much iodine.

The BNF research also stated that canned fish provided more calcium than fresh fish.

This was because fresh fish has to be de-boned, while during the canning process small bones are softened up, allowing them to be eaten.

With tuna fish canned in brine, the study said it contained less saturated fat than fresh tuna and was a rich source of vitamins D, B12 and B6, niacin and phosphorus.

Looking at vegetables, canned peas, for example, provided twice as much beta-carotene as boiled fresh peas and a third more calcium.

While canned carrots did not contain as much beta-carotene, thiamin and folate as the fresh variety, they did provide a similar amount of other vitamins and minerals.

The research on taste, texture and appearance found many canned foods were judged to be no significant different to the fresh option, while some, including canned custard and curry sauce, were preferred.

The researchers also reiterated what is already well-known - that canned food takes significantly less time to prepare and cook than fresh foods.

Leading dietician Lyndel Costain said there is a perception that canned food is full of preservatives and is not good for you.

"But with most canned foods the canning process is what preserves them and no preservatives are added," she said.

Ms Costain said that the study did not mean that consumers should stop eating fresh foods, but showed it was possible for people to take advantage of the convenience canned foods offered for those with busy lifestyles.