(Myth # 1)
Canned food has no nutrition: In life, most consumers believe that plant-based food just picked is fresh, after processing and storage of these foods lost its [Fresh.". This understanding is not wrong in the definition of [New", but in [Fresh", it is not entirely correct. In fact, some fruits are not the best to eat immediately after picking. For example, pineapple and yellow peach in fruit, the former contains strong Bromelain, eat immediately will hurt the surface of the tongue and gastric Mucosa, while the latter after a period of time after the [Ripening", will be more delicious. After both products are canned (in fact, they are also our country`s most popular fruit varieties in the world) , the Bromelain is sterilized at high temperature and becomes inactive, and a large amount of fiber plants in the pulp is softened, so it`s more palatable, but not less nutritious. Some foods, like tuna and other fish, stay fresh while they are alive but quickly lose their nutrients when they die. This kind of food is hard for ordinary people to eat alive, so the canneries can them immediately after catching them and canning them, which in turn will shorten the time from fishing to processing, thus retaining more nutrients.
Food is the main source of vitamins. Vitamins are very sensitive to oxidation, light and heat, such as asparagus losing 40% of its vitamin C during 24 hour storage, spinach losing 30% and green beans losing 20% . Recent research at the University of Connecticut in Ithaka New York has shown that the short term, high temperature heat treatment used in modern canned food processing actually improves the nutritional value of food, the loss of vitamins in food during canning is less than that of frying and frying in normal families. With the development of greenhouse technology and post-harvest storage technology, consumers can enjoy [Fresh"fruits and vegetables at any time. However, more and more people complain that out-of-season fruits and vegetables are [Tasteless", this is because the growing environment conditions affect the accumulation of nutrients and flavor substances in plants.
However, the raw materials used in canning are all from the normal growing season, and the quality of nutrition and flavor is better.
(Myth # 2:)
Canned foods are unsafe: by definition, canned foods are sealed and sterilized to meet commercial sterility requirements and do not require or permit the addition of any preservatives. Of course, some varieties of canned food have special requirements in the processing process and technology. Some additives are added to improve the taste and flavor of canned food. These additives are also in full compliance with national standards. At present, China`s canned food is mainly used for export. Japan, North America and the developed countries in Europe are the major importers of canned food. As a result, they have stricter safety standards and more stringent requirements, for example, the standard of pesticide residue test for canned vegetables in Japan is much lower than that in our country, and the European Union has introduced many regulations to improve the quality requirements. Therefore, in the production process and management level and other aspects, canning enterprises are very strict control. So you can safely eat without fear of inside there will be germs and other hazards.