Vegetables like beets and peppers are super-nutricious, so why do the canned versions have such depressing nutrition labels? A jar of commercial beets in my pantry has 0% vitamin A, 0% vitamin C, 0% calcium, 0% iron! How can this be? Does canning kill the nutrients?
Sent by Peter
Any nutrition-saavy folks in our listening audience? Can you help explain this phenomenon?
Related: Smart, Cheap Storage & Organization Idea for Canned Goods
(Image: Emma Christensen)