Canned fish have nutrition

Canned fish have nutrition, canned fish is a kind of food we can often see inside the supermarket, many people for the taste of canned fish are very favorite, but canned fish can not eat more, the following for you to share canned fish have nutrition.

Canned fish nutrition 1

Canned fish is a certain nutrition, but canned fish and fresh fish compared to the nutritional value will become lower, and will produce harmful substances to the human body, it is not recommended to often eat canned fish. In particular, infants and pregnant women should not eat canned fish.

1, canned fish with high temperature and high pressure will make the fish bone crispy, fluffy, easier calcium absorption, and high temperature and high pressure will not change the loss of iron, zinc, iodine, selenium and other minerals in the fish. So canned fish also has some nutritional value.

2, canned fish with high-temperature heating for sterilization, will lead to a large loss of B vitamins in fish. And the fish made into canned fish will have been smoked, fried and other processing methods, which will increase the fat content, may also produce harmful substances such as benzo(a)pyrene. So canned fish is not recommended for long-term consumption, so as not to damage human health.

This oil in canned fish is not as good as you think

When we are consuming canned tuna, we can take out the oil in the can and reuse it in other healthy ways, but don't ever use it as a condiment and pour it directly on the food. Experts say that the oil in canned tuna can be consumed, but it contains a lot of salt as well as very high calories, and excessive intake can be harmful to the body.

Like many other foods, we need to eat canned tuna in moderation in order to eat healthy.

Although the nutritional value of canned tuna is slightly lower than that of fresh tuna, it also contains many nutrients, including omega-3 fatty acids and a large number of B vitamins: B2, B3, B6, B9 and B12, all of which are associated with a healthy cardiovascular system. These components stimulate the formation of red blood cells, vitamin A and vitamin D in the body, which is beneficial to human health. It should be noted that the intake of canned tuna should not exceed three cans per week, and try not to ingest the oil in the can.

Is canned fish nutritious 2

Canned fish in order to long-term storage, in the process, are to be in the 115 ~ 121 ℃ high temperature, high pressure sterilization, kill a variety of microorganisms and bacterial spores, destroy the activity of enzymes, and to prevent outside contamination and the entry of oxygen, so that the food long-term to maintain a stable edible state

In this high temperature and high pressure, the case of the protein The effect on protein is not great, but it will cause a large loss of vitamin B family. As a result, the vitamin B1 content of canned fish is about half that of fresh fish, and decreases further as it is stored for longer periods of time.

See here, we will have questions, this canned fish have no nutrition, in fact, not, because of high temperature, high pressure, will make the fish bones become crispy and soft, this time a lot of bone calcium will be dissolved out, so the canned fish products containing fish bones, which can increase the calcium content of more than 10 times, and which 'iron, zinc, iodine, selenium and other minerals and no loss. So eating canned fish is of some significance for supplemental minerals.

But the point comes, if the canned fish raw material fish from lead, cadmium, arsenic, mercury and other heavily polluted waters, then the bones of the fish will be a large number of retention of these pollutants, and canned fish in the process, has been pressed the bones of the fish soft, then lead, cadmium, arsenic, mercury and other pollutants will be activated, which may be poisonous to the canned fish eaters. If a pregnant woman regularly consumes canned fish made from contaminated fish, the mercury may pass through the placenta and breast milk to the fetus, affecting the child's brain neurodevelopment and intellectual development.

Canned fish, according to the different processing methods, can be divided into braised, eggplant sauce, deep-fried, steamed, smoked, oil-immersed, water-immersed and other categories, each category has different characteristics.

1, water immersion practice made of canned fish with lower fat content, and can basically maintain the proportion of natural fatty acids of fish, is the most worthwhile choice of varieties.

2, eggplant juice practice of canned fish salt content is higher, but the acidity of eggplant juice is conducive to the preservation of B vitamins, is also a better choice.

3, smoked, fried and braised practice of canned fish, although the flavor is strong, but after frying, fish omega-3 series of fatty acids and vitamin B was a large number of destruction, and frying and smoking process may also produce benzopyrene and other toxic carcinogens, so that the safety is greatly reduced.

4, oil-immersed practice of canned fish part of the high-temperature deep-frying and smoking, security is higher, there are also some products after smoking, the nutritional value and security decline.

In summary, after the fish is made into canned, nutrition has been much worse than before, everyone if you like to eat, recommended weekly canned fish not more than 450 grams or so, of which no more than 225 grams of canned deep-fried fish and smoked fish. However, pregnant women, and young children try not to choose canned fish, if it is really special want to eat, it is best not more than once a month.

Canned fish nutrition 3

Canned fish nutrition greatly reduced

Reason: there are a variety of canned fish on the market, but many people always feel that the canned fish nutrient-free and do not dare to buy. Canned fish nutrition in the end how? Compared with fresh fish, its nutrition will be greatly reduced?

Analysis: canned fish is usually made from fish after cleaning, seasoning, canning and sterilization. Fish is rich in protein, especially easy to reproduce bacteria, so do canned fish have high temperature sterilization process. Does high temperature affect the nutrition of fish? In fact, the high temperature heating process will not have much effect on the rich protein and n-3 fatty acids in fish.

The B vitamins in fish are very heat sensitive, and heating can cause a lot of loss, and long-term storage can further reduce them. However, fish is not the best source of B vitamins, which can be obtained from other foods such as coarse grains.

Of course canned fish has benefits during processing. High-temperature and high-pressure heating during canning can make fish bones crispy and soft, and a large amount of bone calcium is dissolved, making the calcium content in fish bones increase dramatically. The minerals such as iron, zinc and selenium are not lost.

As you can see, there is no great difference in nutritional value between fresh and canned fish, and canned fish can be used as a source of fish.

Canned fish can have a shelf life of up to two years, and many people worry that it contains preservatives. The fact that canned fish can be preserved for so long does not require preservatives. As the process will be high temperature sterilization, sterilization, but also to empty the gas inside the sealed preservation, equivalent to a sterile sealed vacuum environment, killing a variety of micro-organisms and bacterial spores, to prevent contamination, canned fish can therefore be preserved for a long time.

Tips: Although canned fish can be eaten normally and healthy, but can not eat more. Some fish may be contaminated with heavy metals, such as swordfish and nitrile fish. And it contains a lot of salt, which can easily increase the burden on human kidneys.