It's a myth that canned food is always high in sodium, and the "no salt added" notation on many canned products has become ubiquitous in most grocery stores.
That's great news if you're trying to balance sodium and potassium levels for blood pressure since tomatoes are a good source of potassium and naturally low sodium.
They're also free of saturated fat, cholesterol, and common allergens, which is to say that they're a safe bet for a potluck or picnic.
Now, it's true that the high pressure and high heat of this preservation process destroy some water-soluble vitamins, especially vitamin C
It's lycopene, the antioxidant responsible for tomatoes' rich red color and its protective potential against inflammation and many diseases.
Lycopene becomes more bioavailable after cooking, so our bodies can get more good stuff.
Essentially, folks who eat more lycopene-rich foods (like tomatoes) are less likely to develop the top-three dangers of heart disease, cancer, and diabetes.
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