The family knows that the nutrition of fresh fish is rich, but after the fish is made into canned food, is the nutrients reduced? Jiang Zhuoqin, a professor of nutrition at Sun Yat-sen University, told reporters that it wasn't exactly what people thought. “After canned fish, most of the nutrients will not be lost, but because of the high temperature and pressure treatment, the vitamins are already depleted. The Mg3 fatty acids have also been oxidized for a large part. These nutrients are virtually eliminated."
According to experts, fish is rich in nutrients because of its high protein content, containing b vitamins and calcium, zinc, selenium, iodine and other minerals, and because of which fat is rich in omega 3 fatty acids, to prevent cardiovascular and cerebrovascular diseases Disease and mental development are beneficial. However, because fish is rich in protein and nutrients, the acidity is very low, and bacteria are particularly prone to grow. Therefore, when canning, it should be sterilized at a high temperature and pressure of 115-121°C. 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.
Some experts also stated that the high temperature and high pressure heating made the fish bones become soft and soft, allowing a large amount of calcium to dissolve out. Therefore, the calcium content of canned fish increased more than 10 times than that of fresh fish, and iron, zinc, iodine, selenium and other minerals were not lost. Therefore, eating canned fish has a certain significance for supplementing minerals. However, if the fish used for canning is a deep-sea fish contaminated by lead, mercury, etc., as the bones become soft and crisp, 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.
“So, in fish cans that have been treated at high temperatures and pressures, nutrients such as protein, carbohydrates and minerals are basically unaffected, but vitamins and fatty acids are already running out.†Jiang Zhuoqin suggested that, in general, consumers still eat more. Fresh fish is better, but if you really want to pick cans, try to avoid picking luncheon meat, which contains nitrite, and you should also pay attention to whether there are pigments, flavor enhancers, etc. in the cans. "Eat more on the liver and Kidneys have injuries."
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