Are there many preservatives?
The shelf life of canned food is generally 2-3 years, which is much longer than that of ordinary packaged foods. Some can be easily opened and even have a shelf life of 25-30 years. Seeing this' ultra long shelf life ', many people may immediately have an idea in their minds:
The shelf life is so long, how many preservatives need to be added! Actually, it really doesn't matter about preservatives.
Food spoils because of the growth of microorganisms; The reason why canned food can be stored for a long time is because "microorganisms" no longer exist.
When making canned food, pathogenic microorganisms inside the can have been eliminated through methods such as heat sterilization and microwave sterilization; After sealing, bacteria from the outside cannot enter, so there is no need to use preservatives. The vast majority of canned goods do not require preservatives, with a few exceptions.
In the 2014 version of the National Food Additive Usage Standards, it is strictly prohibited to use any type of preservative in canned fruits and seafood; Some varieties can use certain preservatives, but the dosage is very small and can only be used in small amounts. For example, canned mushrooms and miscellaneous grains can be treated with Streptococcus lactiae, while canned meat contains nitrite. In addition to ensuring food safety, adding preservatives is also beneficial for maintaining the taste and nutrition of food, as it does not require prolonged heating at high temperatures.
Is there a significant loss of nutrients?
Because the production process requires heating and has been stored for a long time, many people question whether canned food is "walking dead" and lacks nutrition. In fact, on the contrary, canned food is, to some extent, a processing method that locks in the nutrients of food.
When fruits and vegetables are harvested, they are still undergoing biochemical activities such as respiration, which constantly consume nutrients. Therefore, nutrient loss is inevitable during transportation and storage.
Generally speaking, canned food processing factories are built in areas closer to the raw material picking site for processing. Picking and processing nearby can shorten the processing cycle as much as possible, reduce losses and transportation costs. From a nutritional perspective, it also reduces the nutritional losses caused by long-term storage and transportation.
The real problem with canned food
Like other processed foods, canned foods should consider the issues of "high oil" and "high salt" more. Braised, tomato sauce, oil immersed Either way, they all have a bit of a heavy taste.
salt
I looked at a store that specializes in canned goods. Except for canned fruits, the other 18 products have high sodium content, with an average of 853mg/100g. There are 16 products with sodium content exceeding 600mg/100g, which is too high.
For example, the sodium content in canned spicy snow vegetables from Beihe River is as high as 1624mg/100g, and eating 2 spoons (about 30g) can add over 1g of salt (adults should not eat more than 5g of salt a day)!
oil
Due to the selection of raw materials and cooking methods, some cans also contain a considerable amount of oil.
Canned Braised pork belly is very common. The pork in brown sauce is a heat bomb. In addition to the cooking oil in the production process, the fat content is even higher. So, it is more recommended to choose some canned lean meat, such as canned beef.
The processing method also has an impact. Fried foods have a higher fat content, such as seafood with lower fat content. After the frying process, the fat content skyrockets, so it is still necessary to control the amount when eating.
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