New Label Info

Grown in America. Picked and packed at the peak of ripeness. Same essential nutrients as fresh.*
It’s a fact. The same essential nutrients exist in a variety
of fresh, frozen and canned fruits and vegetables.
This finding has been confirmed in multiple studies. The University of Illinois conducted a study
analyzing the nutritional values of 14 different fresh, canned and frozen fruits and vegetables.
In almost every case, canned fruits and vegetables were found to be nutritionally comparable to fresh.1
Another study from the University of California at Davis confirms that many fat-soluble
nutrients like carotenoids and vitamins A and E are higher in canned fruits and vegetables
because mild heat treatment allows for greater bioavailability.2, 3 And contrary to popular belief,
heat treatment during the canning process does not destroy the fiber in fruits and vegetables.4, 5
* As compared to fresh fruits and fresh cooked vegetables.
Vegetables add less than 1% of the sodium
in most Americans’ diets.6
References:
1. Klein, B. and Kelatz, R. “Nutrient conservation in canned, frozen and fresh foods”. University of Illinois, 1997. 2. Rickman, J.C. “Nutritional comparison
of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds”. Journal of the Science of Food and Agriculture,
87,930-944.2007. 3. Rickman, J.C. “Nutritional comparison of fresh, frozen and canned fruits and vegetables. 11. Vitamin A and B and carotenoids, vitamin E,
minerals and fiber”. Journal of the Science of Food and Agriculture, 87,1185-1196. 2007. 4. Rickman, J., Barrett, D. and Bruhn, C. “Nutritional comparison of
fresh, frozen and canned fruits and vegetables.” Journal of the Science of Food and Agriculture, Vol. 87. Issues 6 and 7. April and May 2007 5.U.S. Department
of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page.
http://www.ars.usda.gov/ba/bhnrc/ndl. 2005.; Dewanto, V., X. Wu, and R.H. Liu. Processed sweet corn has higher antioxidant activity. Cornell University. 2002.
6. JADA: Guthrie, J. and Morton, J: Food sources of added sweeteners in the diets of Americans, vol. 100, no. 1, 2000; JADA, Cotton, P. et al: Dietary sources
of nutrients among US adults, 1994 to 1996, vol. 104, no. 6, 2004
Introducing The New Del Monte® Drained Label.
Del Monte was the first national food processor to voluntarily provide nutrition information
on product labels and today, the company has achieved another first. Del Monte now
provides the sodium content of many vegetable products after the can has been drained.
With the drained label, consumers can easily understand how much (or how little)
sodium remains in each serving of delicious Del Monte® vegetables.
Nutrition Facts *
Serving Size ½ cup (121g)
Servings Per Container about 3½
Amount Per Serving
Undrained, one serving equals ½ cup. That ½ cup serving
is made up of both vegetables and liquid. When the liquid
is drained away, you are left with about a 1/3 cup serving of
Undrained
(1/2 cup)
Drained
(about
1/3 cup)
20
0
15
0
Calories
Calories from Fat
Serving Size:
just vegetables. The amount of vegetables is the same, but
the serving size is different because the FDA requires that
liquid be a part of the serving size.
% Daily Value**
Total Fat 0g*
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 380mg†
Potassium 100mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 1g
Vitamin A
Vitamin C
Calcium
Vitamin A
0%
0%
0%
0%
0%
16%
3%
1%
4%
0%
8%
2%
1%
4%
=
Undrained
Drained
Sodium:
Draining canned vegetables can remove 30%–50% of
the labeled sodium—just take a look the dramatic
6%
4%
2%
2%
6%
2%
2%
2%
†190mg Sodium when drained
*Amount in Undrained (1/2 cup)
** Percent Daily Values are based on a 2,000 caloriet diet.
nutrition panel above
* Therefers
to one serving of
Del Monte® Blue Lake Cut
Green Beans.
reduction in %DV of sodium.
Dietary Fiber:
There is no loss of fiber in the heat processing of
vegetables or fruit. Their fiber content remains similar
to cooked fresh vegetables and fresh fruit.
Draining can reduce
the sodium by an
average of 40%.
How To Read A Drained Label
Nutrition Facts *
Serving Size:
Serving Size ½ cup (121g)
Servings Per Container about 3½
Amount Per Serving
Undrained
(1/2 cup)
Drained
(about
1/3 cup)
20
0
15
0
Calories
Calories from Fat
=
% Daily Value**
Total Fat 0g*
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 380mg†
Potassium 100mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 1g
Vitamin A
Vitamin C
Calcium
Vitamin A
0%
0%
0%
0%
0%
16%
3%
1%
4%
0%
8%
2%
1%
4%
6%
4%
2%
2%
6%
2%
2%
2%
†190mg Sodium when drained
*Amount in Undrained (1/2 cup)
** Percent Daily Values are based on a 2,000 caloriet diet.
*
The nutrition panel above refers to one serving
of Del Monte® Blue Lake Cut Green Beans.
1/2 cup
undrained
about 1/3 cup
drained
Sodium:
Draining can
reduce the sodium
by an average of
40%
Dietary Fiber:
The fiber content remains similar to cooked fresh
vegetables.
Less
Lessthan
than2%
2%of
of
Americans
Americanseat
eatenough
enough
fruits
fruitsand
andvegetables.
vegetables.
=
Things you should know about fruits
and vegetables
Del Monte® fruits and vegetables
are nutritious and delicious
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