The nutritional value of canned fish
Canned fish nutrition
Fish nutrition is rich, not only because of its high protein content, easy to digest, contains B vitamins and calcium, zinc, selenium, iodine and other minerals, but also because of which the fat is rich in Omega 3 fatty acids, to prevent cardiovascular and cerebrovascular Disease and mental development are beneficial. However, if fish canned, will its nutritional value change?
Fish is rich in protein and nutrients. It has low acidity and is particularly prone to bacterial growth. Therefore, it must be sterilized at high temperatures and pressures of 115-121°C during canning. This high temperature has little effect on the protein, but it will cause a large loss of B vitamins. Therefore, the vitamin B1 content of canned fish can be reduced to about half that of fresh fish, which will further decrease during long-term storage.
However, all things have disadvantages. The high-temperature and high-pressure heating makes the fish bones become soft and soft, so that a large amount of calcium is dissolved out. Therefore, the calcium content of canned fish increased more than 10 times than that of fresh fish, and there was no loss of iron, zinc, iodine, selenium and other minerals. Therefore, eating canned fish has a certain significance for supplementing minerals. However, if the fish used for canning is a deep-sea fish contaminated with lead, mercury, etc., as the bones become soft and soft, the pollutants will also be dissolved in large amounts, increasing the harm to the human body. Salmon, squid, and yellow croaker are safer than tuna, shark, sea eel, swordfish, pike, marlin, eel and other easily contaminated fish.
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