Final answer:
The increased sodium and decreased potassium levels in canned corn are a result of processing, where preservation techniques lead to nutrient alteration. Consuming high levels of processed foods can raise health risks, highlighting the nutritional differences between fresh and canned produce.
Step-by-step explanation:
Canned corn has more sodium and less potassium than fresh corn due to the processes involved in preserving the corn for longer shelf life. The correct answer to the question is A. Processing. During the processing of foods, nutrients can be lost, and food manufacturers often add sodium as a preservative to enhance flavor and extend shelf life. However, this increased sodium content can contribute to health issues if consumed in excess. On the other hand, potassium, which is naturally present in fresh corn, might decrease during the canning process.
Food processing can also involve practices like adding sugars or salts to reduce water activity which contributes to the preservation of the food. Despite the benefits of food preservation, overconsumption of processed foods can lead to an unhealthy diet high in fat added sugar, and salt. Hence, while canned corn offers convenience and longer-lasting edibility it does not always match the nutritional value of fresh corn.