Frozen Foods or Canned: Which Is Best for Each Case?

Frozen foods or canned? What is the best for each case? The answer lies in the nutritional composition and storage time for each food.

Due to the pace of life accelerated, day-to-day of the current society, it is not always possible to eat fish, meat, fruit, vegetables, among others, in his version fresh, daily.

As such, one of the solutions most used by most people to avoid going shopping every day is the option for food is the most versatile and that they may be kept for a longer time. In this context there is often the question: if you consume, you should choose frozen food or canned.


As previously mentioned, the fruit, the vegetables, meat and fish are foods that we consume daily and which, for various reasons (perishability, seasonality, and reduced shelf-life at room temperature, among others), not always we can consume ever in your version fresh.

In this context, there are two alternatives to these foods that help to solve the problem: freezing and conservation through high-temperature (canned and canned).

In addition, more than conservation, for many people, the food frozen, or pickled represent comfort and time saving, by not having to go daily to the supermarket / shopping, reduction of food waste and the possibility of consuming certain foods out of season. In addition, some are ready to cook or even to eat.

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When the time comes to choose a method of conservation must take into account the time of storage desired and the nutritional composition of the product.

Or, if you to consume in a short to medium-term, should give preference to the frozen; if it is to consume in the longer term should opt for the canned foods or canned.

With respect to nutritional composition, many people doubt if the food is frozen or canned preserve the nutrients of the version fresh and in terms organoléticos maintain their properties.


The nutritional composition of frozen food is, as a rule, similar to that of fresh products, since the technique of freezing used is appropriate. This is because, the technique used in freezing is very important so that there is loss nutritional.

Should, therefore, prefer to buy the food already frozen (which form crystals freezing smaller) at the expense of frozen home-made (which form crystals freezing larger).

In addition, it is always important to note that if the fresh food is frozen already with some time of life, some vitamins, minerals, and antioxidant compounds may suffer a loss due to the contact with aggressive agents present in the surrounding environment, namely temperature, humidity, physical contact, among others.

This is particularly relevant for vegetables and fruits, as they are foods of higher nutritional density, whose micronutrients are easily lost.

Already the canned foods or canned goods can significantly change the nutritional composition of the fresh food, in particular if they are added sugar, salt or fat, as a way of better preservation and taste, or if you suffer a treatment at temperatures and very high pressures (canned).

You should, therefore, drain the liquid that covers the food, so as to eliminate a large part of these additives that are added to it.

However, there are exceptions, as is the case of the pickled tomatoes, which should be subject to high temperatures, releases lycopene, a carotenoide with important function antioxidant, increasing its nutritional value.

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Regarding the characteristics organoléticas, in particular the flavor and the consistency, the frozen food, in particular fruits and vegetables, may lose some flavor and original texture when compared with the version fresh, due to the impact of the crystals, freezing in the structure of the cell membranes of these foods.

Already the canned foods, as per the norm suffer the added sugar, salt or fat, can considerably enhance your features organoléticas compared to the version fresh.


Food security is one of the biggest advantages of frozen foods or canned, because there is less likelihood of creating pathogens and bacteria due to the extreme temperatures used in both methods, a condition adverse to the multiplication of microorganisms.

In fact, it may even be safer than some fresh produce when stored in the refrigerator.

However, it should be noted that the form of thawing of frozen foods is fundamental to ensuring this security.

In the case of raw food, you should take them out of the freezer the night before to be consumed and let them thaw naturally in the refrigerator. Avoid leave them at room temperature, due to the potential contamination and / or proliferation of microorganisms.

In addition, it is important to take into account that, once it’s frozen or thawed, the food should not again be subjected to large temperature variations (such as be re-frozen after thawed or cooked, for example), under penalty of losing nutritional qualities and organoléticas and compromising their safety in terms of microbiological.

In the case of canned foods, there are no relevant matters to report, since, as a rule, are food already cooked and ready to eat.

However, and in particular in the case of canned foods, you should avoid keeping them in the tin once opened, even when they are in the refrigerator, under the penalty of oxidarem and absorb heavy metals present in packaging.

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In general, we can say that, when it is not possible to consume the food in the release fresh, frozen food or canned are a viable alternative and is safe for daily consumption.

In particular, in the case of frozen, do not significantly change their composition when frozen properly and at its most fresh and rich, as an alternative, in most cases, better than the canned foods or canned.

To conclude, it is important to note that it is better to eat fish, fruit, vegetables or pulses, frozen or pickled, not consume them.