The objective of this study was to compare the available nutritional information for canned, fresh and frozen products. We used readily accessible data, as well as nutrition labels, for the values presented.
Foods AnalyzedFruits: Applesauce, Apricots, Blackberries, Blueberries, Grapefruit, Mandarin Oranges, Peaches, Pears, Pineapple, Purple Plums, Strawberries, Sweet Bing Cherries, Tomatoes: Stewed & Whole, and Ripe Olives
Vegetables: Asparagus, Beets, Carrots, Corn, Green Beans, Mushrooms, Peas, Pumpkin, Spinach, Sweet Potatoes and White Potatoes
Beans: Black Beans, Black-Eyed Peas, Garbanzo, Navy, Pinto and Kidney Beans: Red and White
Poultry and Fish: Breast of Chicken, Chunk Light Tuna and Pink Salmon
Recipe Analysis: Chili, Peach Cobbler, Pineapple Upside-Down Cake, Spaghetti Sauce and Tomato Vegetable Soup
Nutrient Composition Data Sources
In the 1995 study, Nutritionist IV--a software program that uses various sources of compositional data including the USDA Handbook 8--was used for the fruit and vegetable nutrient tables. In the current study, two databases were used to collect nutrient information. The USDA Nutrient Composition Tables (electronic version of Handbook were used. The information for the individual tables for the fruits, vegetables, beans and poultry and fish comes from the current USDA Nutrient Composition Tables. Data bank values are "representative" and are weighted averages from many sources of information, such as research by university and government laboratories. The values have been collected over many years and are not intended to reflect what is in a specific can. Thus there may be differences between the data bank value and the amount listed on the cans.
Data from labels of major fruit and vegetable processors were compared directly with the nutrient data information. Processors or distributors obtain their nutritional information from direct analyses of a sampling of their products. Values on the nutritional labels are the minimum amount that is present in the food as consumed. To be on the safe side, manufacturers often underestimate what is present so they meet FDA requirements.
Data in the tables are presented as concentrations (e.g., milligrams per 1/2 cup of food) and as percent of the RDI or DRV. This entailed calculating the concentrations in the labeled foods and the percentages for the values from the nutrient data bank. The FDA’s listed RDIs or DRVs were used for this.
The recipes were analyzed using Nutritionist IV (which uses the USDA Nutrient Composition data and manufacturers’ information), and the percentage RDAs given for the recipes are based on the requirements for females, 25 to 50 years old. These RDAs vary slightly from the FDA listings, and were obtained from the Nutritionist IV program. Note vitamin A is given in RE or retinol equivalents, rather than IUs (International Units), another way of expressing its activity.
Nutrients Included and Comparisons
Based on responses to our earlier comparative study, we included some other nutrients in our listings. Food components included are fat, cholesterol, total carbohydrate, fiber, sodium, potassium (see Table 1) and selected nutrients (see Table 2), depending on the food. For example, fruits and vegetables are excellent sources of vitamins A and C, but are unimportant sources of thiamin; beans, on the other hand, are excellent sources of thiamin, but not A and C.
The nutrient content is expressed as both the amount (e.g., mg vitamin C) and the percentage of the RDI provided by a recommended serving of the food.
Links to Nutrition Study sections: