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Canned food equals junk food

Date:2016.08.29
In today's Chinese people's mind, canned food is synonymous with junk food. Many people believe that canned food is just like instant noodles, which can only satisfy hunger but has no nutrition. Is this really the case?
According to Britain's largest canning company, the average British family eats 15 cans a week and last year alone consumed 360 million pounds of canned food. For Europeans, canning is also a great way to get access to rare and out-of-season ingredients. Some vegetables, such as white asparagus, are picked in season and canned so that they have a chance to be eaten even when they are out of season
There are more health benefits to canned food than just that:
Canned food does not contain preservatives
The principle behind canned food is simple. First, the contents are fully heated to kill all microorganisms; At the same time, the packaging can is fully heated to sterilize; The sterile food is then placed in sterile containers and sealed while it is hot. Finally, it is heated for sterilization. After cooling, the volume of air inside the top gap of the container shrinks, which will produce negative pressure. The originally sealed bottle cannot be opened even more, and the bacteria outside cannot get in."

Two, canned food is not short of potassium, calcium and magnesium
 
Cans can be heated to a temperature of less than 120 degrees, only a small amount of free amino acids are lost, and proteins are not exposed to this temperature, just as a pressure cooker at home can be used to cook braised pork. Minerals do not suffer heat, and potassium, calcium, and magnesium content will not be reduced by sterilization

Vitamin in canned fruit
 
Vitamin A: Carotene in canned food production process of stable structure, loss of little; Studies have shown that heating helps to stabilize the structure
 
Vitamin C: Although some of this element is lost during heating, it only breaks down in large amounts in the aqueous solution and the remaining vitamin C remains in a stable form for the shelf life of the product
 
 
 
Folate: The stability of folate corresponds to vitamin C
 
Vitamin B1: The amount of vitamin B1 lost during the preparation of canned fruit is less than the amount lost during the cooking process
Potassium, Calcium: Neither of these elements changes during the preparation of canned foods
 
Dietary fiber: Not only does the canning process have no effect on the substance, but it dissolves and strengthens its structure, making it easier for the body to absorb.