Four Types of Long Shelf Life Foods

There are several long-shelf-life foods you can keep in the pantry. Today, we'd like to tell you about four healthy, wholesome ones.
Four Types of Long Shelf Life Foods

Last update: 20 October, 2021

People often wonder about the long-shelf-life foods they purchase. These are foods we can store for a long time without worrying about spoilage and that also preserve their organoleptic and nutritional properties.

You’re probably aware that a long shelf life also implies low microbiological risk. That is these products won’t cause food poisoning. Do you know the most popular ones?

Continue reading – we’re about to discuss four of them!

Long-shelf-life foods

A couple cans of tuna.
Canned tuna is a long-lasting food that holds flavor and nutritional properties.

Canned tuna

This is one of the most well-known long-shelf-life foods.

This oily fish stands out for its omega-3 fatty acid content. Scientific studies link the intake of this nutrient with a reduction of cardiovascular risk.

The product is preserved both in its natural state and submerged in oil. Thus, it can stay in the pantry for a long time without spoiling or losing its properties.

Also, it’s a product you can easily introduce to your daily diet in many different ways – be it with pasta, rice, and even steamed vegetables.

Brown rice

This is one of the best sources of carbohydrates. The whole variety guarantees a proper intake of fiber. In fact, this nutrient is essential in the prevention of diseases related to the digestive tract.

You can keep this kind of rice in the pantry for a long time without it losing its taste. In addition, it has a low percentage of water in its composition so there’s little risk of pathogens.

Also, brown rice is a good source of carbohydrates, especially for highly active people. The sugars it contains have a low glycemic index so they won’t impact the pancreas.

Nuts and dried fruits

These foods of vegetable origin can last a long time in the pantry thanks to the low amount of water they contain. Moreover, their environment doesn’t promote the development of pathogens.

As you can imagine, they’re safe to eat even months after you purchase them. However, you must store them properly to keep the texture or flavor from deteriorating.

Nuts and seeds are a good source of vitamins and minerals. Some of them, like zinc, guarantee the proper metabolism of testosterone. In addition, they have a high protein content but lack essential amino acids.

Finally, they contain antioxidants that help prevent oxidative stress and DNA damage. They also contain healthy fats such as omega 3. In any case, be moderate in their consumption, as they’re high in calories.

A heart made of nuts and seeds.
Nuts last a long time if you store them properly.

Chia and sesame seeds

Seeds have a special place in today’s wholesome eating trend. This is because they contain healthy fats and phytonutrients that have anti-inflammatory properties. It’s for this reason that their regular consumption can benefit health in the medium and long term.

They’re energetic, so a mere teaspoon can provide you with all of their properties. In addition, they can stay in the pantry for a long time. In addition, their organoleptic characteristics won’t deteriorate and it won’t promote the development of pathogens.

You can add them to creamy soups, shakes, salads, juices, etc. This is because they’re quite versatile and their crunchiness enhances the flavor of any dish.

Wholesome long-shelf-life foods

You can store all sorts of wholesome non-perishable foods in the pantry and incorporate them into your diet at any given time without worrying about spoilage.

The four foods we just mentioned are good examples of this, but there are many more. Consult a nutrition specialist to learn about them. They can also help you design a wholesome well-balanced diet just for you.

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  • Gianfredi V., Salvatori T., Villarini M., Moretti M., et al., Is dietary fibre truly protective against colon cancer? a systematic review and meta analysis. Int J Food Sci Nutr, 2018. 69 (8): 904-915.