9 Canned Foods You Should Never Buy

You can thank Napoleon Bonaparte for turning canned food into a pantry staple. In a bid to keep his troops well-fed on the move, he offered a prize for a food preservation method, leading to the birth of canning. While this innovation has been a game-changer—giving us essentials like canned tomatoes—we’ve taken things a little too far. Not everything belongs in a can, and some options are so processed, salty, or just plain unappetizing that they have no place in your pantry. 

Here are the worst canned foods you should steer clear of.

Many of us have been tempted when craving an out-of-the-season fruit to reach for the colorful can of fruit cocktail. However, according to studies, this is a temptation you should resist, especially if you are mindful of your sugar intake. Canned fruit cocktails are often soaked in heavy syrup, adding unnecessary sugar and calories to what should be a healthy snack. Additionally, the fruit loses much of its nutritional value during the canning process, and the texture can become mushy and unappealing. Avoid cans labeled "No Added Sugars" as well, as they are often packed with artificial sweeteners, which are detrimental to your gut and metabolic health.  

Related: 10 Fruits You Should NEVER Refrigerate

Canned refried beans is what happens when you take perfectly good beans and strip them of all dignity. These mushy, pasty blobs pack enough sodium to preserve a mummy and the added fats, often in the form of lard or hydrogenated oils, can increase your intake of unhealthy trans fats.

Every American kid who grew up in the '80s and '90s has big feelings about SpaghettiOs — those circles of pasta swimming in a suspiciously bright orange sauce. But nostalgia aside, any kind of canned pasta is a bad option for kids and adults alike. It's packed with sodium, preservatives, and unhealthy fats. And seriously, cooking pasta is as easy as boiling water.

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America loves its tuna, with roughly 1 billion pounds consumed annually, according to the National Fisheries Institute. Canned tuna, in particular, is the nation's second most popular seafood product after shrimp. While its convenience and ability to retain flavor and freshness are undeniable, there's a significant reason to reduce your intake: the amount of mercury you're potentially ingesting.

White tuna, commonly sourced from albacore, is particularly problematic when it comes to mercury content. This type of canned tuna can have almost triple the amount of mercury compared to other varieties. Consuming too much mercury can cause serious health problems. 

Canned Vienna sausages might seem like a convenient snack, but these tiny sausages are packed with sodium, nitrates, and preservatives to ensure they last forever on the shelf — probably not a good sign for something you plan to eat. They also have nearly twice as much fat as protein, making them far from a lean option. 

If you’re looking for a protein-packed snack, there are far better options out there that don’t involve a can opener and a side of regret. 

Remember when we thought canned soup was a nutritious meal? That was cute. This sodium bomb disguised as a comfort food staple is basically just salt water with a few sad, overcooked veggies floating in it for decoration. While it can be a quick and easy meal option, canned soup often comes with a hefty dose of sodium and preservatives. Many varieties also contain added sugars and trans fats to enhance flavor and shelf life. 

Making soup from scratch is not only healthier but also more flavorful and satisfying. 

Related: 30 Easy Soup Recipes That Last for Days

Canned corned beef might bring back nostalgic memories of quick meals, but it’s far from a health-conscious choice. Unlike the fresh brisket corned beef you find at the deli, canned versions often use lower-quality cuts of meat. While the term "corned" might evoke images of sweet corn, it actually refers to the large grains of rock salt used in the preservation process. These cuts are brined in salt and spices, which not only affects the taste but also significantly increases the sodium content, which is linked to elevated blood pressure and heart disease. Additionally, processed meat comes with an increased risk of cancer. 

Canned chicken might seem like a shortcut to an easy meal, but the reality is far less appetizing. The texture is often rubbery, the flavor is bland (or oddly metallic), and the sodium levels are through the roof. 

Many canned chicken products also contain added preservatives and modified food starches to improve shelf stability, but these additives can leave the meat tasting unnatural and mushy. Plus, the canning process strips away much of the fresh chicken’s nutritional value. 

If you want a quick protein source, opt for rotisserie chicken or pre-cooked, refrigerated options instead.

Canned clams might seem like a handy ingredient for chowders or pasta dishes, but they come with a few unappetizing drawbacks. 

First, their texture often turns rubbery and chewy due to the high-heat canning process. Second, they can have an overpowering briny or metallic aftertaste, which can throw off the flavor of your meal. 

Lastly, canned clams are high in sodium and can sometimes contain gritty bits of shell or sand. If you want fresh seafood flavor, stick to frozen or fresh clams instead.