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What is the nutritional value of pickled vegetables and how much vit C etc is saved?

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Pickled vegetables will lose the same amount of Vitamin C as canned bottled fruits and vegetables.   Vitamin C is destroyed by heat.  Riboflavin is destroyed by light.   So, fresh is best.  Fat soluble vitamins are not destroyed with the cooking and light.  So, there is no answer for every food.  If you have fresh fruit available, it is the best.  Frozen and canned fruits make them available all year long and should not be discounted.

Posted on 3 Oct 2007

Nedra Christensen
Utah State University Extension Dietician

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