Are canned foods both unnutritious and unhealthy?

This statement is too one-sided.

Many people think that canned food is unhealthy because a lot of preservatives are added to it. But in fact, canned food is a kind of processed food that can be stored at room temperature for a long time through sealing and sterilization process.

They go through a series of processes including raw material pretreatment, canning, exhaust sealing, sterilization and cooling to create an oxygen-free and sterile environment inside the can, thus achieving long-term preservation. This preservation method does not require the addition of a large amount of preservatives. Most canned foods do not contain preservatives, and only a few may add a small amount due to process or raw material limitations.

As for nutrition, canned food does lose some nutrients during processing, especially some water-soluble vitamins. However, the nutrients such as protein and fatty acids in canned meat are relatively stable, and high temperature and high pressure treatment can also dissolve calcium in fish bones and increase its content. Although canned fruits and vegetables will lose some vitamin C, minerals and dietary fiber can be effectively retained, and other fat-soluble vitamins are also less lost.

Therefore, canned foods can still be a source of nutrition, especially for those who have difficulty accessing fresh ingredients. When choosing canned foods, you should check whether the packaging is intact and avoid buying products that are flatulent or damaged. At the same time, you should choose products with low sugar and salt content. When purchasing, you should also pay attention to the product labels to avoid buying canned foods that have been illegally added with preservatives.

In conclusion, canned foods are not devoid of nutrition or unhealthy, and they can be part of the diet, especially when fresh ingredients are difficult to obtain. When properly selected and consumed in moderation, canned foods can provide convenience and variety to the diet.

Author | Master of Doubao Food Processing and Safety

Review | Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center