The nutrient-rich fish, not only because of the protein (protein food) content is high, easy to digest (digest food), contains b vitamins (vitamin food) and calcium (calcium foods), zinc, selenium, iodine and other minerals, but also because which is rich in Omega 3 fatty fatty acids in the prevention of cardiovascular disease and promote beneficial intellectual development. However, if the fish made of canned food, its nutritional value will not be changed?.

Fish is rich in protein and nutrients, low acidity, especially the growth of bacteria, so when you want to make canned 115-121 ℃ high temperature under high pressure sterilization. Such high temperatures have little effect on the protein, but which can cause significant loss of b vitamins. Therefore, vitamin B1 content of canned fish can be reduced to about half the fish, but also to further reduce long-term storage.

However, everything will be beneficial to have disadvantages. High temperature and high pressure heating crisp fish bones become soft, which make a lot of calcium dissolution. Therefore, canned fish calcium than fresh fish increased by more than 10 times, including iron (iron food), zinc, iodine, selenium and other minerals, and no losses. So, eat canned fish has some significance for mineral supplements. However, if used for canned fish is trained as lead, mercury and other pollution in the deep-sea fish, with bones become soft cakes, which will be a lot of stripping contaminants, increase the human body. Compared to easily contaminated tuna fish, sharks, sea bass, swordfish, barracuda, marlin, cod, salmon, trout, fish and other more secure.

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