Benefits of taking Canned Food
Canning of food is first occurred in 18th century but those are mainly in jars. Due to the huge demand of long sea voyages, armies need to away from their home for long periods of time and side by side with the increasing needs of urban populations, food preservation is effectively need. At that time, food preservation mainly included drying, pickling, smoking and salting of foods but those methods were inadequate for preserving any foods for longer period of time.
Canning is the method of preserving foods in air tight sealed containers and heat processing sufficiently to enable the storing capacity of the food at normal home temperatures. Canning is really the safest way to preserve food. To get the peak quality, the life of canned food is at least for two years and all the necessary nutrients and vitamins level in the canned food will remain stable during this shelf life as long as the container will not damage.
Advantages of Canned Food:
Canned foods have numbers of advantages that cannot be ignored at a glance. In many cases, there are lots of dishes that we all love to eat, contain canned food ingredients. Canning process has no effects on the proteins, fats and carbohydrates of the food. Suppose, you are taking canned meat, then it would have same amount of protein and fat after canning as it had before. So, in general we can say canning does not seem to affect the nutritional values of the food items very much. Your fresh vegetables may lose more vitamins by lying in the storage rack for a week rather than canning. Canned food is one of the useful sources to preserve vitamins as concentration of some vitamins can decrease by 50% within the first 7 days after harvest when stored at ambient temperatures.
Canned foods just only need to warm before serving because it has already been cooked in the can. By keeping the cooking juices, canned foods are remarkably little of their nutritional value. In fact, canned fish and poultry are even comparable to their fresh cooked counterparts as per the nutritional value. Protein does not lose during canning process. Even some of the canned fish may have higher calcium levels than their freshly cooked foods. Vitamin levels are also higher in canned food than fresh produce. For example, Peaches and Pineapples are containing higher levels of iron than their fresh forms. Levels of vitamin in canned pumpkin are actually higher than its fresh counterpart. Canned vegetables provide good complementary intake of riboflavin, thiamine and Vitamin B6 as well. Canned carrots, apricots and spinach also contain high levels of carotene.
Why listing with us: So, overall we can see that canned foods are not bad to take. In fact in some cases canned food are much nutritious than normal foods including vegetables, fruits or even fish as well. Thus, if you are