Fresh vs. Canned vs. Frozen: Which Is Better?
Fresh Tomatoes vs. Canned Tomatoes
If you’ve ever eaten a tomato in February, then you are well aware of the challenges that a fresh tomato faces. It’s a seasonal food. But even in season, canned tomatoes offer something that fresh can’t. Tomatoes are preserved using heat, which releases lycopene—a carotenoid that may help prevent prostate and breast cancer. And canned tomatoes are super-easy: they’re already peeled, chopped and ready to cook with! Canned tomatoes are now available in glass jars or aseptic boxes in addition to “BPA-free” cans. That’s good news, because many cans, especially those used for acidic foods like tomatoes, are manufactured with BPA (bisphenol A). Why worry about BPA? Studies have linked BPA to infertility, heart disease and diabetes. In March 2012, the FDA ruled against a proposed ban of BPA use in food and drink packaging, based on “insufficient evidence” that BPA from these sources causes any ill effects. However, the FDA is encouraging packagers to find alternatives to BPA, and studies on its effects are ongoing.