| Nutrient preservation | They lose nutrients during preparation. | Keep the macronutrients intact. |
| Caloric supply | Calories may be insufficient. | High caloric density, essential in crises. |
| Durability | They usually need refrigeration. | Long durability without refrigeration. |
| Cultural acceptance | It does not always adapt to all cultures. | Greater acceptance by adapting to the local culture. |
| Preparation | It requires complex preparation, time and utensils. | Fast and simple preparation. |
| Response speed | Slower production and distribution. | Quick response. Large -scale production. |
| Diversity of options | Limited to availability and access. | Wide variety of options. |
| Waste | Greater waste due to perishable. | Less waste due to the long service life. |
| Transport | Complex logistics | Logistics facilitated by its characteristics and type of packaging. |
| | |
