Shad is a freshwater fish that lives in tropical and subtropical regions. The main producing area of shad is China, which is common in the Pearl River Delta and Hainan where the water temperature is high. It is one of the important economic fish and pond culture objects in southern China.

Canned shad is made by baking the pickled shad in a special high-temperature machine and then soaking it in oil. Evaporate the water in shad, make it into very thin dry shad, and then bake it for about 20 minutes. Then put into a jar, add fermented soybean and oil, and package.

Nutritional value of shad;

1, protein

The protein content of shad 100g is about 18.4g, and the important thing is that the fat content of fish is generally low. Therefore, while supplementing protein, you don't have to worry about excessive fat intake, which will affect your health. It is a sacred product for the infirm.

2. vitamin a

Vitamin A can't be synthesized by itself in human body, and it must be obtained by ingesting food, and vitamin A is related to the development of our optic nerve and retina. Therefore, in our daily diet, we must pay attention to eating more vitamin A or carotene.

3. Tocopherol

Vitamin E plays an important role in scavenging free radicals in human body and delaying aging, so it is good for human health to eat some foods rich in vitamin E regularly.

4. Trace elements

There are many trace elements in shad, such as calcium, magnesium, selenium and so on, which are of great significance to promote bone growth and enhance physical fitness.

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