Where to find out about nutrient loss during freezing, canning, boiling, etc.?
I've often wondered how many nutriments are lost during processing and cooking...
Ideally we'd all eat raw feeds and be healthy, long-lived, ecological, etc.
Of course, this is not for most people...
However, it would help to know if buying fresh rather than canned or frozen, for instance, is really THAT much better.
Presumably, there has been a great deal of research on the subject, but none of it seems to have found its way into the mainstream media (because of lobbies?).
Let's take green beans.
Let's take frozen, canned, and fresh.
What is the relative nutritional value of each?
How much goodness is robbed of food we buy in the supermarket?
And, to make my question even more complicated, what difference is there between the green beans picked this morning and ones picked two weeks ago and stored in the fridge?
Of course, I realize that apples can be stored for months and that other produce can only last a couple of days, so the answer to such questions is "it varies".
Fair enough. But where can you find out just how much it varies from item to item?