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Can Facts


Fact #20: Some canned foods contain more nutrients than fresh!

 

The canning process increases the availability of certain nutrients. Canned pumpkin contains more beta carotene than fresh pumpkin, canned tomatoes have more lycopene than fresh tomatoes, canned fish has higher calcium levels than fresh fish and canned blueberries have more key anthocyanins (antioxidants) than fresh blueberries.[1] Also, a study at Cornell University confirmed that the short, high temperature heating process used by the canner actually improves the nutritional value of asparagus, green beans, spinach, tomatoes, corn and carrots.[2]

1 http://www.cancentral.com/pdf/SteelCanFoodFacts.pdf
2 http://www.apeal.org/uploads/Library/Info%20Pack%203%20-%20Nutritional%20value.pdf

Fact #21: The canning process makes some nutrients easier to absorb by our bodies!

 

http://www.cancentral.com/files/CMI_MSU_Fact_Sheet_final.PDF
http://www.cancentral.com/pdf/SteelCanFoodFacts.pdf

Canning improves the content of B vitamins, vitamin E and carotenoids in tomatoes. The fiber in canned fruits and vegetables is more soluble than fiber in fresh fruits and vegetables because of the canning process, and is therefore more easily absorbed. The absorption of lutein in corn and the bioavailability of carotene in spinach and carrots are enhanced by heat from the canning process.

http://www.cancentral.com/pdf/SteelCanFoodFacts.pdf
http://www.cancentral.com/files/CMI_MSU_Fact_Sheet_final.PDF
www.mealtime.org

Fact #22: The ridges on steel cans increase their strength and durability.

 

• Common Knowledge; no source needed

Food cans need to be able to withstand the retort (heat sterilization) process where pressure inside the can builds. The added strength from the concentric ridges on the body of food cans also allows them to be stacked onto pallets more efficiently.

http://www.greenblue.org/wp-content/uploads/2011/07/CTL_Design-for-Recovery_Steel_web.pdf

Fact #23: Steel cans have a very thin layer of tin on them, hence the term “tin can.”

 

http://www.greenblue.org/wp-content/uploads/2011/07/CTL_Design-for-Recovery_Steel_web.pdf

The tin coating provides the can protection from scuffing and corrosion. It is applied electrolytically in micro-thin layers. The alternative method for coating steel can sheets is via a chromium wash, but only one-third of cans are coated this way.

http://www.greenblue.org/wp-content/uploads/2011/07/CTL_Design-for-Recovery_Steel_web.pdf

Fact #24: The tin coating on steel food cans is as thin as a human hair!

 

http://www.cancentral.com/hist_enterprise.cfm

The amount of tin used to coat steel cans has been reduced from 50lbs of tin per ton of steel in the 1940s to less than four pounds per ton today.

http://www.greenblue.org/wp-content/uploads/2011/07/CTL_Design-for-Recovery_Steel_web.pdf

Fact 25: There was a 100 yr old canned product found in a sunken riverboat that was determined to be microbiologically safe!

 

http://www.mealtime.org/content.aspx?id=132

A riverboat on the Missouri River that had sunk in 1865 was excavated in 1968. The canned food on the boat was tested in 1974 by chemists at the National Food Processors Association (NFPA) and was determined to be edible!

http://www.foodreference.com/html/cans-extreme.html

Fact #26: There are more than 1,500 varieties of food packaged in cans!

 

http://www.ditc-eef.org/pdfs/Steel.pdf
http://www.cancentral.com/pdf/SteelCanFoodFacts.pdf

Margaret Holmes offers more than 100 different varieties of fruits and vegetables. A complete listing of our products can be found on our website. Ask you local grocery store manager to shelve your favorite Margaret Holmes products.

Fact #27: It takes 1/20th as much raw materials to grow grains, fruits & veggies as it does to raise animals for meat!

 

http://hoffmanenvironmental.com/about/education/

Eating vegetables can help lower greenhouse emissions! The meat and dairy industries depend on huge amounts of natural gas, electricity and fossil fuels to house, warm, ventilate, water, feed, clean, transport and slaughter animals.

http://www.thefreelibrary.com/Eat+vegetables,+save+energy.-a0147653301
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2001/06/29/ED126435.DTL

Fact #28: Canning is one of the safest ways to preserve food!

 

http://www.centraltincontainers.ltd.uk/images/Sustainability.pdf
http://www.worldsteel.org/media-centre/key-facts.html
http://www.cancentral.com/sustainability/CMI_Sustainability_Deck_Web.pdf

Steel food cans provide the best protection from pathogens, light, air and humidity. Cans are also the most tamper-resistant and tamper-evident food package on the market. All of these characteristics of the can enable the product inside to maintain its integrity, reducing food waste!

http://www.greenblue.org/wp-content/uploads/2011/07/CTL_Design-for-Recovery_Steel_web.pdf
http://www.cancentral.com/sustainability/CMI_Sustainability_Deck_Web.pdf

Fact #29: In 1810, Nicolas Appert invented a way to preserve food in containers for Napoleon’s army.

 

http://www.tatasteeleurope.com/en/responsibility/cspr/recycling_steel_packaging/facts_and_figures/

The French government offered a 12,000 franc (French money) prize to whoever could invent a way to preserve food. Appert, also known as the “Father of Canning,” experimented for 15 years before successfully preserving food by partially cooking it, sealing it in glass bottles with cork stoppers and then immersing the bottles in boiling water.

http://www.cancentral.com/hist_invention.cfm

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