Discussions around increased fruit and vegetable consumption often emphasize ‘fresh,’ derived from the assumption that canned, frozen and dried may be lower in nutritional quality. The purpose of this study was to compare the nutrient content among canned, fresh, frozen and dried forms to the economic and time cost for serving edible portions of carrots, corn, green snap beans, mushrooms, peas, pumpkin, spinach, tomatoes, pears, peaches, pinto beans and tuna fish. Protein, fiber, potassium, vitamin C, vitamin A and folate content were from the USDA Nutrient Data Laboratory. The value of time spent on preparation was calculated based on the minimum wage. “Total cost per edible portion” was calculated by adding the average price per drained, prepared, edible serving to the cost of any waste and to the value on time spent during preparation. “Cost per nutrient” was calculated by dividing total cost per edible portion by the amount of each nutrient available in that portion. Canned fruits, vegetables, beans and tuna had the lowest total cost per edible portion across all categories. For most nutrients, the cost per nutrient for canned was less than or comparable to fresh, frozen or dried. Dietary recommendations should include canned foods as affordable, convenient sources of key nutrients. Funding provided by the Canned Food Alliance.
