Canned Fruit Nutrition Facts And Calories That Will Astonish You!

Food availability has changed with time, and it can sometimes be challenging to purchase fresh fruit with a growing population.

Fruits are a part of a well-balanced diet since they are abundant in nutrients and low in calories. Fruits also keep you hydrated.

Eating fruit regularly is a great approach to boost your health and reduce your risk of illness as fruits are abundant in fiber and a good source of important different vitamins and minerals. They also comprise a variety of antioxidants that are beneficial to one's health. A diet rich in fruits available in those seasons can lower your chances of getting heart disease or cancer. Frequent intake of citrus fruits and berries may be very effective in building immunity. These fruits are also delicious and can be added to a wide variety of desserts and even main meals! Today, we rely heavily on fruits in sealed containers; yet, it is always doubtful if these canned fruits are nutritious or not. Let's uncover to have a closer look at it by learning these facts.

Before we delve into its nutritional facts, let's understand what canning means? Canning is defined as the preservation of commodities in sealed containers, with heat treatment which plays a significant role in avoiding deterioration. Most canning is done in tin cans; however, you can now see in supermarkets that canning is done in different containers such as glass and even plastics.

Before we get into the specifics of canned fruits, there is much more to learn about canning from other posts, such as canned vegetables nutrition facts and canned green beans nutrition facts.

Do canned fruits have nutritional value?

Fruits are often canned within hours after being picked. Before canning, fruits are cleaned and peeled, sliced, chopped, or pitted. Fruits like peaches need to be blanched first to stop enzyme actions. After the fruit is dressed, the cans are filled with water or juice seasoned to taste. After processing, the food is placed in cans, and the lid is sealed. After the can has been sealed, it is swiftly heated to a particular temperature for a certain length of time to kill hazardous germs and prevent spoiling. It is cooled quickly once it has been heated. Let's look at these facts to know how much nutritional benefit these fruits provide.

Fruits for canning are chosen at their height of freshness to provide the strongest flavor and nutritional content. Canning protects many minerals, and canned fruits can be just as healthy as fresh and frozen ones. The canning process retains the quantity of protein, minerals, carbohydrates, and fat-soluble vitamins and remains constant.

In 1804, Nicholas Appert, a French confectioner, created a hermetically sealing meal in containers and sterilized them with heat. He also wrote the book 'The Art of Preserving Animal and Vegetable Substance for Many Years,' the first documented work on modern canning.

The primary objective of canning food or fruits is that to preserve perishable fruits in a stable condition that can be preserved and sent to distant markets throughout the year. Canning foods can also transform foods into fresh or more useable forms, making them more comfortable to devour. However, because the canning process uses high heat, canned products contain fewer water-soluble vitamins like vitamin B and vitamin C.

Once canned foods used to be soldered with lead compounds, which resulted in lead poisoning who consumed this canned food. Fortunately, this is no longer an issue. While there is no lead in cans, bisphenol A (BPA), a polymers chemical used in the lining of most cans, can leak into canned food and become unhealthy. So be attentive and always choose BPA Free canned foods.

Which canned fruit is the healthiest?

Fruit is canned in three ways: heavy or light syrup, juice, and water. This results in a change in calorie count depending on the packing liquid used. Now let us see which could be a healthy option.

Water-packed canned fruit is the healthiest option for calorie count and total nutrient value.

If you are not counting calories, fruits canned in heavy and light syrups retain a little more nutrients and Vitamins.

Fruit packed in the juice has substantially less added sugar and low calories than fruit packaged in syrup.

Calories In Canned Fruits Without Syrup

This is something to keep in mind if you choose to eat canned food. Because added sugar might add calories to your diet, here is a list of canned food with its calories when you consume 3.5 oz (100g) serving size of canned fruit, except syrup.

• Canned apples have 67 cal.
• Canned Apricots in water has 22 cal.
• Canned Blackberries has 64 cal.
• Canned Cherries in water has 42 cal.
• Canned Cherries in extra heavy syrup has 114 cal.
• Canned Gooseberries in light syrup has 73 cal.
• Canned Jackfruit in water has 92 cal.
• Canned Mango nectar in water has 51 cal.
• Canned Olives in water has 145 cal.
• Canned Peach nectar with added ascorbic acid has 54 cal.
• Canned Peaches in extra heavy syrup has 96 cal.
• Canned Peaches in water has 24 cal.
• Canned Pear with added ascorbic acid has 60 cal.
• Canned Pears in heavy syrup has 74 cal.
• Canned Pineapple in heavy syrup has 78 cal.
• Canned Pineapple in water has 32 cal.

Canned Fruit List

Canned foods are advantageous since they are available all year round and can be stored for several months or even years without refrigeration. So let us now take a glimpse at some of the most popular canned fruits.

Sweet peaches are one of the most delightful canned fruits so that they may be enjoyed all year round in smoothies or on top of ice cream. Canned peaches are as nutritional as fresh peaches, and they have similar quantities of vitamin E and even more folate.

Next is canned Pineapple which has only a lower amount of vitamin C than fresh Pineapple. Canning pineapple also eliminates bromelain, a vital anti-inflammatory enzyme that is one of the most significant advantages of eating sweet fruit. But canned Pineapple can be beneficial as it has slightly more calcium, magnesium, and potassium than fresh Pineapple.

Sweet cherries and maraschinos are both available in cans. These canned cherries are used in many ways like jams, jellies, cocktails, and tarts and can be helpful in decorating cakes, ice cream, and confectionaries.

Canned blueberries can help increase immunity and lower the risk of diabetes, heart disease, and obesity.

Lychee fruit is high in vitamin C, holding 86% of the Daily requirement. Canned lychee can be an excellent option as they are seedless and more tender, and these canned lychees may be ingested easily with equivalent benefits.

Canned pears are another health supplement that can be added to your meal.

Canned mangoes are available to experience the flavor of mango, which is known as the king of fruits. Mango puree in cans is less pulpy, smooth, and gently enriched with the same essential vitamins as fresh fruit.

Canned mandarin oranges are a niche canned food because the mandarin is tender and easily destroyed by cold. They are canned so that you may experience a more distinctive sweet and robust flavor than typical oranges.

Approximately 95% of cranberries are processed and canned, and these are utilized to produce cranberry juice and sauce.

The other most common item is canned olives; by consuming such foods, you add helpful bacteria and enzymes to your gut flora. Women can get more iron from canned olives.

Canned jack fruit is the most distinct since it is not preserved in any way with sugar. It is popular because people use jackfruit as a meat option.

Sugar Content In Canned Fruits

As we all know, canned foods are often packaged in sugar syrup; let us learn more about this added sugar concentration through these facts.

Sugar syrup is added to canned fruit to preserve its flavor, color, and appearance and lowers the risk of spoiling.

Fruits canned in sugar syrup may deplete some nutrients, perhaps removing 20 to 40% of the phenolic phytonutrients and approximately half of the vitamin C.

During the season, consuming canned fruits containing heavy or light syrup adds a lot of useless calories.

The sugar content in canned fruits is kept around 1.05-1.23 oz.( 30–35 g) per 3.52 oz (100 g) of fruit, and the pH is set to 3.

Opt for canned fruit packaged in its own juice or water than sugar syrup is always advisable.

Canned foods are often packed upon Brix concentrations, a measurement of soluble sugar in the syrup, such as light syrup having 14–18 °Brix and heavy syrup having 18–22 °Brix.

Unsweetened frozen and dried fruit can also be an excellent choice because these fruits have no extra calories and keep much of their nutritious value.

Canned foods with dents, bumps, ruptures, or leaks should be avoided. This might be an indication of the bacterium that causes botulism.

Here at Kidadl, we have carefully created many interesting family-friendly facts for everyone to enjoy! If you liked our suggestions for 'Canned fruit nutrition facts and calories, that will astonish you!' then why not take a look at canned pears nutrition facts or canned pumpkin nutrition facts.