Did you know that healthy eating is still possible with canned foods? We didn’t either!
We’ve always heard that when it comes to food, fresh is always the healthiest. But that’s no reason to hate on canned foods.
While more preserved foods are full of sodium, sugar and other artificial ingredients, there are definitely options out there that and preserve the natural nutrition of the food, without all the extra additives. Here are some of the best canned foods approved by nutritionists that aren’t just delicious but healthy too!
Nothing says fall like grandma’s ridiculously good pumpkin pie or Starbucks’ pumpkin spiced latte. Unfortunately pumpkins are seasonal vegetable that you can’t enjoy fresh all year round. But wait – one dietician enjoys her favorite food any time of the year thanks to the magic of preservation.
Cynthia Sass, RD, swears by canned organic pumpkin that works well in smoothies, soups and even desserts. But the best part about this canned food is that it stores well in the pantry all year round! So you don’t have to wait till fall to enjoy a hearty pumpkin soup.
Beans are a great source of plant-based protein and fiber, and there are plenty of delicious ways to eat them from pastas to soups and salads to burritos. But think about the hassle of soaking the beans overnight and boiling them for hours until they’re cooked to perfection.
NYC-based dietician, Tamara Duker Freuman, says that canned beans work just as well as fresh ones. Not only do they pack the same nutritional punch, but they are also cheap and quick to prepare.
Coconut milk is the perfect way to incorporate healthy fats into your diet. Not only is it high in medium chain triglycerides which are good for your heart health, coconut milk is a versatile ingredient that can be used in both sweet and savory dishes.
Brookyn-based Jackie Newgent, RDN says that she loves canned coconut milk, but makes sure that chooses brands that are free of any additives and preservatives.
Can’t get enough of black olives? Joan Salge Blake, EdD, RDN says that it’s totally a-okay to get them in the canned form. Olives work great in everything from tacos to salads and even omelettes. Blake even adds them to her cheese plate with a serving of nuts and an ounce of her favorite cheese.
You don’t need fresh tomatoes to make soups or sauces, the canned variety should work just as fine, according to Holley Grainger, MS, RD. Grainger says that she always chooses canned tomatoes over fresh ones because they’re easier to cook and don’t lose their nutritional value even after being preserved.