GET THEE TO A CANNERY:

[O]ver all, the nutrients in canned fruits and vegetables tend to be relatively stable because they are protected from the deteriorating effects of oxygen, a fact emphasized in an extensive report on the subject published in The Journal of the Science of Food and Agriculture by researchers at the University of California, Davis.

"Fresh fruits and vegetables usually lose nutrients more rapidly than canned or frozen products," the researchers wrote. "Losses of nutrients during fresh storage may be more substantial than consumers realize" and may not be reflected on nutrition labels.

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