Meats, soups, fruits or vegetables, the canned variety offers many benefits. You’ll still get the inflammation-fighting omega 3 fatty acids in canned salmon, sardines and tuna. Canned vegetables and fruits are often processed shortly after they are picked, and nutrient losses don’t occur during shipping, on the grocer’s shelf, or in your home. Their portability makes them great for an arthritis diet on the go. They last longer and can save you money.
And there are some veggies that may be more beneficial in canned form rather than fresh. Canned tomatoes, for example, are a better source of lycopene, a powerful antioxidant, because cooking makes them easier for the body to absorb. According to a comparative analysis of canned, fresh, and frozen fruits and vegetables by the University of Illinois Department of Food Science and Human Nutrition, fiber content is as high in canned products as in their fresh counterparts and the canning process may actually increase calcium levels in fish as compared to its freshly cooked variety.