Processed Fruits and Vegetables

Processed fruits and vegetables refer to fruits and vegetables that have undergone various methods of preservation or transformation to extend their shelf life, improve convenience, and enhance their taste and texture. While some processing methods retain most of the original nutrients and properties of the fruits and vegetables, others may involve the addition of preservatives, sugars, or salt, which can affect their nutritional value.

Common methods of processing fruits and vegetables include:

1.	Canning: Fruits and vegetables are heated and sealed in cans to kill bacteria and prevent spoilage. Canned products have a long shelf life and are convenient, but some nutrients may be lost during the heating process.
2.	Freezing: Fruits and vegetables are frozen to maintain their texture, color, and nutritional content. Freezing is considered one of the best methods to preserve the nutrients of fruits and vegetables.
3.	Drying/Dehydrating: Fruits and vegetables are dried to remove water content, inhibiting bacterial growth and extending shelf life. Dried fruits and vegetables can be used as snacks or added to recipes.
4.	Juicing: Fruits and vegetables are extracted into juices, which can be consumed as refreshing beverages. However, some juices may have added sugars or preservatives, so it's essential to check the product labels.
5.	Pickling: Vegetables are preserved in a brine solution, vinegar, or fermenting agents. Pickled products have a tangy flavor and can be stored for extended periods.
6.	Purees and Sauces: Fruits and vegetables are processed into smooth purees or sauces, which are used in cooking and culinary preparations.
7.	Frozen or Canned Vegetable Blends: Mixtures of various vegetables are frozen or canned together for easy meal preparation.