9 Canned Foods Nutritionists Actually Buy—and 2 They Don’t
Canned food often gets a bad rap, but nutritionists say you should add these staples to your pantry stash—stat
Malina Linkas Malkani, MS, RDN, CDN, media spokesperson for the Academy of Nutrition and Dietetics and creator of the Wholitarian Lifestyle, always keeps a wide variety of canned beans on hand in her pantry. “My favorites are cannellini, kidney, black, and garbanzo beans, but all are rich in vitamins, minerals, fiber, and plant-based protein,” she says. “And they provide [a] long-lasting energy source for the body.” They are also inexpensive and convenient because they go easily into soups, stews, burritos, and casseroles. Malkani says they can even go into smoothies and baked goods like brownies and bars. She advises buying the low-sodium variety and rinsing the beans thoroughly in cold running water before eating them.
Beware: Canned pumpkin is not the same as “pumpkin pie mix,” Malkani warns. The latter usually contains added sugars and more calories. That said, canned pumpkin is another one of Malkani’s favorites. “It saves time and can be just as healthy as fresh, as long as you check the ingredient label and choose versions that contain 100 percent pumpkin without added salt, sugar, additives, and preservatives,” she says. Pumpkin has vitamin A, iron, and potassium and adds delicious flavor and texture to pies, soups, and pancakes, to name a few, Malkani says. Check out the 13 weight-loss products nutritionists never buy.
Canned tomatoes are another huge time-saver when you’re making sauces, soups, stews, or lasagna, according to Malkani. “In my pantry, you’ll always find canned tomato sauce, tomato paste, and both diced and crushed tomatoes,” she says. The canned variety has a higher lycopene antioxidant count than fresh ones. The antioxidant helps reduce the risk of heart disease, certain types of cancer, and macular degeneration, according to Malkani.
Corn, water chestnuts, and mixed vegetables
Pantry staples like canned foods are great for quick and easy Mexican- or Asian-inspired meals, says Kris Sollid, RD, senior director of nutrition communications at the International Food Information Council Foundation. In addition to low-sodium black beans, Sollid likes keeping corn, water chestnuts, and bamboo shoots on hand for impromptu stir-fries. “All of these are low in calories and sodium and add great crunch and flavor, too,” he says. Find out the 14 foods nutritionists never eat on Thanksgiving.
Canned soups are another quick and easy meal addition. Andy Bellatti, RD, says that there are a few important things to keep in mind to ensure you’re buying a healthy version. “I specifically look for canned soups that offer no more than 300 milligrams per serving, or no more than 600 milligrams of sodium per can; [have] at least three grams of fiber per serving; have no added sugar; and are plant-based,” he says. Check out these photos of what Bellatti and 8 other nutritionists keep in their refrigerators.
Bellatti likes to open a can of coconut milk and add a tablespoon or two to brown rice cooking water, smoothies, and oatmeal. “A tablespoon or two of canned coconut milk can add wonderful flavor,” he says. Learn about the 13 nutrients even nutritionists don’t get enough of.
Celebrity nutritionist Lisa DeFazio, RD, says that this low-calorie, high-protein option is easy to prepare. “Add it to a salad, or mix with a little mayo or vegan mayo, celery, relish, and other veggies, for an easy meal,” she says. Get tuna in water rather than oil to save on calories.
DeFazio likes adding these veggies to salads and pasta dishes. “These are loaded with fiber and prebiotics,” she says. Avoid these 15 ingredients nutritionists never cook with.
Pineapple (in juice)
This golden fruit is tasty and versatile; just be sure to buy the canned version that has juice—not syrup. “In juice it will not have as much sugar as the syrup one,” DeFazio says. “Pineapple and cottage cheese is always a tasty snack or breakfast.” Find out these 17 snacks nutritionists always keep in their bags.
Skip the can: Berries and leafy greens
These are two foods Malkani buys fresh or frozen, not canned. Frozen produce is generally picked at peak ripeness and frozen immediately, retaining the maximum amounts of vitamins and minerals. On the other hand, the canning process can lead to the loss of certain nutrients like vitamin C, Malkani says. If you do buy canned fruits like peaches and mandarin oranges, look for versions that are packed in water rather than syrup to avoid excess added sugars, she recommends.
Skip the can: Asparagus
The only food Sollid doesn’t buy in a can is asparagus. “But my choice has nothing to do with nutrition,” he says. “For me, it’s a texture thing, so I prefer my asparagus fresh and lightly sautéed or grilled.” Next, check out the 50 things nutritionists never eat—so you shouldn’t either.
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