Canned Foods: Better Than Fresh?

Sarah-Jane Bedwell,SELF magazine

Now that Superstorm Sandy had passed and the power is (presumably) up and running, you're probably wondering what to do with that stockpile of cans in your cupboard, that is, if you've alreadydonated whatever you can. If you haven't, do that first! The good news is not only that you can create inexpensive, healthy dishes with those staples laying around in the pantry, but that sometimes those readily available canned foods are actually better for you, too.

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Wild canned salmon that's packed in water is a nutritious staple chock-full of Omega-3's--great for keeping that noggin of yours healthy--as well as bone-density boosting calcium and Vitamin D. Did we mention it's less expensive, too?
Make it Tonight:
Combine drained salmon bit Greek yogurt and a bit of light mayonnaise and lemon juice for salmon salad or combine it with quinoa, feta and fresh veggies for a Mediterranean salad!

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TOMATOES: Due to the heating process involved in canning, canned tomatoes and sauces actually have more lycopene (the cancer-fighting antioxidant) than fresh versions.
Make it Tonight:
For a quick and comforting fall meal high in Vitamin A and C, try tomato white bean soup with pesto or a warm bowl of hearty chili. Lightened up, of course.

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BEANS: Did you know that 1/2 cup of beans daily can cut your overall consumption of fatty foods and easily boost the fiber, protein and iron content of a meal? Well, now you do. Also, the canning process eliminates some of the compounds that traditionally cause you to toot.

Make it Tonight: For your next weekday meal, try a warm bowl of chicken and chickpea stew or use canned tuna as well in this deliciously healthy linguine with Italian tuna and white beans.

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