Canned Tomatoes and Thiamin

I have been wondering
Every time that I load up canned tomatoes
I vacilate between simply canned and crushed
Whilst noticing curiously that the canned tomatoes listed have a really high Thiamin level
155% per cup
Anyone know why this is?
Canned crushed is just 15%

Comments

  • Hi Spencer_007,

    I have looked into this before! Canned tomatoes are generally made from the whole tomato in juice, while crushed tomatoes are made from stewed tomatoes with concentrated tomato paste added. So there is more tomato and more heat treatment in crushed tomatoes.

    The extra heat is the cause for the difference in thiamin content - it is degraded by heat.

    Best,

    Karen Stark
    cronometer.com
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