Whoever said that fresh is best may have to eat those words. A recent study conducted by the University of Massachusetts (UMass) found that recipes using canned ingredients are similar in nutritional values and taste appeal to those made with fresh or frozen items. This is the first phase of a three-part nutrition study that tested 13 “family-friendly” recipes that appeal to both parents and children.
For thousands of parents, mealtime just became easier — with no health or taste trade-off. “Canned food is the easy way for families to eat right,” said Connie Evers, registered dietitian, author of “How to Teach Nutrition to Kids,” child-nutrition expert and mother of three children. “These results from the University of Massachusetts Nutrition Study are great news. Today’s busy parents want to provide their families with quick and good-tasting meals, but typically don’t have a lot of time to cook and don’t want to sacrifice the healthfulness of a recipe.”
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The research analyzed nutritional content of entire recipes comparing such nutrients as protein, carbohydrates, vitamins and minerals. The study also conducted sensory analysis evaluating taste, appearance, color, aroma and texture of dishes prepared with canned, fresh and/or frozen ingredients.
“We analyzed 13 popular breakfast, lunch, dinner and snack recipes that both children and parents might enjoy in their own kitchen. This allowed us to use a variety of ingredients — fruits, vegetables, beans, meat, chicken and fish — in canned, fresh and/or frozen forms,” said Ken Samonds, Ph.D., nutrition study director and associate professor of human nutrition at the University of Massachusetts. “For this study, we tested recipes that were selected from well-known cookbooks such as `The Joy of Cooking’ and `The Betty Crocker Cookbook’ as well as from online recipe sources.” The university analyzed a variety of dishes ranging from vegetable pizza and chicken tacos to fruit smoothies and vegetable soup.
This is the third and most complex nutrition study that tested canned foods versus their fresh and frozen counterparts. Previous studies conducted by the University of Illinois compared individual canned food items rather than entire recipes. In 1995, the University of Illinois compared the nutritional values of canned fruits and vegetables to fresh and frozen products. They expanded the research in 1997 by broadening the food categories and extending the nutrition study to compare additional nutrients.
Final Answer — Canned, Fresh or Frozen?
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By GlobalData“Our research found similar nutrient profiles of dishes made from canned, fresh and/or frozen ingredients,” Samonds said. “In fact, recipes made with canned ingredients are good sources of many nutrients, like their fresh and frozen counterparts. Our results also showed that recipes prepared with canned foods delivered favorably on taste, appearance, aroma and texture.”
According to Samonds, key findings from the nutrition study included:
“Good For You Factor” — Nutritional analysis of 13 “family-friendly” recipes found similar nutrient content of dishes made with canned, fresh and/or frozen ingredients. UMass researchers compared protein, carbohydrates, vitamins and minerals in each dish. For example:
- The Fruit Smoothie recipe, prepared two ways with pineapples, peaches and yogurt — one with canned ingredients and one with fresh ingredients — proved to be an excellent source of vitamin C and B-12, as well as calcium and protein, regardless of the ingredient form.
- The Tuna Salad Wrap recipe, prepared two ways with white tuna, pita bread, celery, chopped apples and mango — one with canned ingredients and one with fresh ingredients — proved to be an excellent source of protein, niacin, vitamin B-12 and riboflavin, regardless of the ingredient form.
“Taste Is Everything” — Sensory findings showed that 10 of the 13 recipes prepared with canned ingredients (and/or a canned-prepared version) were equally or more acceptable in taste, appearance, aroma and texture than those prepared with fresh and/or frozen ingredients:
- The Bean Burrito recipe, prepared with canned black beans, corn, salsa and tortillas, scored higher in taste, appearance and overall acceptability than the same recipe made with dried black beans that were soaked and cooked.
- The Vegetable Pizza recipe, prepared with a pizza crust, a variety of cheeses, canned vegetables and fruit including mushrooms, asparagus, pineapple, carrots and zucchini, scored higher in taste, appearance and overall acceptability than the same recipe made with fresh ingredients.
“This study shows that the ingredients you choose, not the form of the ingredients, are what really determine a recipe’s nutrient content,” Samonds said. “With limited growing seasons in most of the country, canned food provides an ideal way to add nutrition, flavor and variety to any recipe, anywhere and at any time of the year. And with canned meats, chicken, fish, soups and stews, consumers can be certain that not only is the safety and quality of the product `sealed in,’ but there is a timesaving factor as well.”
Mixing It Up — UMass Continues to Deliver Results
“Kitchen Creations for Kids and Parents,” which analyzed 13 family- friendly recipes that appeal to both parents and children, is the first phase of the CFA’s three-part 2000 Nutrition Study. Phase II., “All-American Favorites,” which will test recipes that have graced kitchen tables from sea to shining sea, is scheduled to roll out in August 2000. “Holiday Classics,” which will test fun and festive recipes for the holiday season, is the third and final phase of the nutrition study scheduled for release in November 2000. Nearly 40 recipes will be tested throughout the study.
The Canned Food Alliance is a partnership of the American Iron and Steel Institute’s Steel Packaging Council, the Can Manufacturers Institute and select food processors. The primary mission of the Canned Food Alliance is to serve as a resource for information on the convenience, contemporary appeal, nutrition and versatility of canned food, more than 90 percent of which is packaged in recyclable steel cans. For dozens of mealtime solutions, be sure to visit the Canned Food Alliance online at www.mealtime.org.
