Canned food: a delicious healthy choice

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When it comes to canned food, the key words that many people think of are: preservatives, unhealthy, non-nutritious, junk food......
But is it really like this?
In my impression, foreigners have a special liking for canned food. When I was a child watching foreign cartoons, I found that Popeye loved canned spinach, which was greedy at that time ~
Foreigners love to eat canned food is well-founded, according to the UK's largest canning company, an average British family in a week to eat 15 cans, last year alone, they consumed a total of 0.36 billion pounds of canned food.
For Europeans, canned food is still a good way to eat rare and off-season ingredients. Some vegetables have a short season, such as white asparagus. Europeans will pick them in season and then make canned food so that they can still have the opportunity to eat them even if they are not in season.
In Europe, the United States and Japan, which have a high level of development in science, technology and education, do they have a large number of fans just because they are delicious?
In fact, canned food is popular because it is a collection of nutrition and health, delicious taste, convenient instant food and other shining advantages plus body and one of the few affordable people-friendly food.
However, because our citizens generally have a misunderstanding about canned food, the following is a brief explanation of canned food to solve the misunderstanding about preservatives and nutrient loss.
First, canned food does not contain preservatives
The principle of canned food is actually very simple. First, the contents are fully heated to kill all microorganisms. At the same time, the packaging can is fully heated and sterilized. Then the sterile food is packed into a sterile container and sealed while it is hot. Finally, it is heated and sterilized. After cooling, the volume of air in the top gap of the container shrinks, which will generate negative pressure. The sealed bottle cannot be opened, and bacteria outside cannot enter."
Second, canned food does not lack potassium calcium magnesium
The heating temperature of canned food is not more than 120 degrees, only a small amount of free amino acids are lost, and protein is not afraid of heating at this temperature, just as the pressure cooker at home can be used to make braised meat. Minerals are not afraid of heating, and the content of potassium, calcium and magnesium will not decrease due to sterilization.
For canned fish, the canned production process of fish in the protein, iron, zinc, iodine, selenium and other nutrients not only have no effect, but also can make the fish bones become crisp and soft, dissolving a large amount of calcium, therefore, The calcium content of canned fish is more than ten times higher than that of fresh fish, which is a good product for calcium supplementation.
Three, canned fruit in the vitamin
Vitamin A: Carotene is structurally stable during the production of canned foods, with little loss; studies have shown that heating is more conducive to the stability of its structure.
Vitamin C: Although in the heating process, part of the element will be lost, but only a large number of decomposition in the aqueous solution. The remaining vitamin C will still exist in a stable form during the shelf life of the product.
Folic acid: The stability of folic acid corresponds to that of vitamin C.
Vitamin B1: In the production process of fruit canned food, the loss of vitamin B1 is less than the loss in the cooking process.
Potassium, calcium: these two elements will not change in the production process of canned food.
Edible fiber: The canning process not only does not have any effect on the substance, on the contrary, it can promote its dissolution and strengthen its structural organization, which is more conducive to the absorption of the human body.
-- from delicious and connotative canned curd gu

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