Is Canned Food Healthy?
Black, kidney and pinto beans are great ways to add flavor, fiber and protein to soups and casseroles. “Nutritionally, beans do lose folate in the canning process, but the calcium and iron content of canned beans is similar to those you soak and cook at home,” says Lester. Since sodium levels spike in canning, Lester suggests simply forgoing adding salt to your dish. The EatingWell Test Kitchen recommends rinsing all canned beans, which can remove up to 35 percent of the sodium.
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