1.   Canning creates a greater nutrient loss because the vegetables are heated much longer than just blanching for freezing.

2.   Irradiation results in minimal nutrient loss, just like other forms of food processing, such as drying, freezing and pasteurization.

3.   This approach eschews boiling and other harsh cooking methods that might ruin the texture and cause nutrient loss.

4.   With vegetables, nutrient losses occur during blanching, washing and trimming.