Canned fruits and vegetables
Everyone is most worried about canned fruits and vegetables. The heating temperature of cans is generally not more than 120 degrees. The minerals in fruits and vegetables are not afraid of heating. The contents of potassium, calcium and magnesium are not reduced by sterilization treatment, and dietary fiber in fruits and vegetables is also retained. The main fear of heat in fruits and vegetables is vitamins, especially vitamin C, B vitamins, folic acid and so on. Some of the vitamins are broken down by heating, and some of the vitamins are lost because they are dissolved in canned soup and are thrown away when eaten. Therefore, the vitamins in canned fruits and vegetables do lose a part. However, these nutrients are not completely gone.
Other fat-soluble vitamins, such as beta-carotene, have little loss. Therefore, for some people who can't eat vegetables and fruits, canned fruits and vegetables can also be a good nutritional supplement, as long as it is not excessively sugared or pickled, it is better than not eating. Moreover, canned food is mainly for convenience, a little canned food at home, occasional emergency use, as a disaster relief reserve, or as a picnic food when going out, it is also good.