Can you tell the difference between recipes made with canned, fresh and frozen foods? Neither can the experts. The first phase of a three-part study conducted by the University of Massachusetts (UMass) found that recipes using canned ingredients are similar in nutritional and taste value to those made with fresh or frozen items. The nutrition study tested 13 "family-friendly" recipes that appeal to both parents and children, including recipes that use a variety of ingredients ranging from fruits and vegetables to soups, chili, meats, fish and chicken.
"Our research found similar nutrient profiles of dishes made from canned, fresh and/or frozen ingredients," according to Ken Sammonds, Ph.D., nutrition study director and associate professor of human nutrition at the University of Massachusetts. "The study shows that the ingredients you choose, not the form of the ingredients, are what really determine a recipe's nutrient content. With limited growing seasons in most parts of the country, canned food provides an ideal way to add nutrition, flavor and variety to any recipe, anywhere and at any time of the year."
The research analyzed nutritional content of entire recipes, comparing such nutrients as protein, carbohydrates, vitamins and minerals. The study also conducted sensory analysis, evaluating taste, appearance, flavor, aroma and texture of dishes prepared with canned, fresh and/or frozen ingredients.
According to Dr. Sammonds, key findings from the nutrition study included:
- "Good For You Factor" - Nutritional analysis of 13 "family-friendly" recipes found similar nutrient content of dishes made with canned, fresh and/or frozen ingredients. UMass researchers compared protein, carbohydrates, vitamins and minerals in each dish. For example:
- The Fruit Smoothie recipe, prepared two ways with pineapples, peaches and yogurt - one with canned ingredients and one with fresh ingredients - proved to be an excellent source of vitamin A, C and B-12, as well as calcium and protein, regardless of the ingredient form; and
- The Tuna Salad Wrap recipe, prepared two ways with white tuna, pita bread, celery, chopped apples and mango - one with canned ingredients and one with fresh ingredients - proved to be an excellent source of protein, niacin, iron and riboflavin, regardless of the ingredient form.
- "Taste Is Everything" - Sensory findings showed that 10 of the 13 recipes prepared with canned ingredients (and/or a canned prepared version) were equally or more acceptable in taste, appearance, flavor, aroma and texture than those prepared with fresh and/or frozen ingredients.
- The Bean Burrito recipe, prepared with canned black beans, corn, salsa and tortillas, scored higher in taste, appearance and overall acceptability than the same recipe made with black beans that were dried, soaked and cooked.
- The Vegetable Pizza recipe, prepared with a pizza crust, a variety of cheeses, canned vegetables and fruit including mushrooms, asparagus, pineapple, carrots and zucchini, scored higher in taste, appearance and overall acceptability than the same recipe made with fresh ingredients.
Mixing It Up - UMass Continues to Deliver Results
"Kitchen Creations for Kids and Parents," which analyzed 13 family-friendly recipes that appeal to both parents and children, is the first phase of the CFA's three-part 2000 Nutrition Study. Phase II, "All-American Favorites," which will test recipes that have graced kitchen tables from sea to shining sea, is scheduled to roll out in August 2000. "Holiday Classics," which will test fun and festive recipes for the holiday season, is the third and final phase of the nutrition study, scheduled for release in November 2000. Nearly 40 recipes will be tested throughout the study.
Download the full study in PDF format
To view the study in PDF format, you will need to download Adobe Acrobat Reader if it is not installed on your computer. (The link to download opens a new browser window).
