Canned foods should play a limited role in your cooking, not only because vitamins are destroyed but because canned foods lack enzymes.
Fresh vegetables are almost always preferable with the exception of tomatoes. Tomatoes for canning are picked at the peak of ripeness with a carotene content much highter than most fresh tomatoes sold in stores. Carotenes survive the canning process although some other vitamins may not. (pg 50)
Nourishing Traditions by Sally Fallon with Mary G. Enig, Ph.D.
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