We have already overcome that cultural barrier that told us that to speak of preserves was to speak of simple aperitifs, or of a “culinary joker” to resort to in case of emergency, going on to give them the consideration they really deserve.
But we still have another barrier to overcome: are canned fish and seafood less nutritious than fresh food?
Let’s start with a brief introduction…
Canned fish and seafood are fresh products subjected to special treatment in order to remain in good condition for much longer than usual thus achieving not only store food, but enjoy products regardless of the season in which they occur.
The canning industry, as we know it today, began at the beginning of the 19th century. Nicolas Appert, a French researcher with limited resources, discovered them in 1810 after years of research, but, as that is not the quiz of the matter, we invite you to click here for more information.
How does canning affect nutrients?
As El Confidencial explains in his blog Alimente, it has always been assumed that the most nutritious were the fresh foods followed directly by the frozen ones. But it might not.
Two studies, one from the American Public Health Association and one from Oregon State University in the United States, showed that proteins, carbohydrates and fats are completely unchanged during the heating process.
The same applies to most minerals and vitamins that can be dissolved in fat (liposoluble) such as A, D, E and K.
However, high temperatures due to sterilization can damage water-soluble vitamins such as C and B. This is demonstrated in a study by the researcher Z. M Abdel-Kader of Ain Shams University in Cairo.
Extrapolated to daily life, you will surely have heard a “drink quickly the juice, the vitamins are running out“. This is because C and B not only react negatively to heat, but also to the presence of oxygen, so we can expect a reduction in the nutritional values of foods that contain them even if they are ‘fresh’.
The positive side is that according to the researchers V. Dewanto, X. Wu and the rest of his team at Cornell University in the United States, “heat treatment increases the nutritional value of tomatoes by increasing the total activity of antioxidants. Yes, it is much easier for our body to obtain the antioxidant elements of this vegetable if it has been treated with the canning process.
Are people who eat more canned foods less well nourished than those who eat only fresh or frozen foods?
As we are told in the same article on the El Confidencial blog, researcher K. B Comerford, from the University of California at Davis, in the United States, after analyzing his study concluded that: subjects who ate 6 or more cans of canned food per week had higher intakes of 17 essential nutrients compared to those who ate 2 or fewer cans of canned food per week.
So, yes, considering that no food is perfect (nutritionally speaking), preserves, well combined with other products are, apart from a delicious dish, a very nutritious and healthy food for us.
Source: Alimente, El Confidencial