Fish is a source of vitamins A, D, E and Group B. They support the health of the heart, brain, bone and skin. According to the recommendations of the National Institute of Public Health and the European Cardiology Society, the product should consume twice a week, including at least once fatty sea fish. The most recommended are: salmon, herring, hacking, mackerel, sardine and cod.
Are canned fish healthy? The dietitian put the matter clearly
Some do not like fresh and prefer to eat them in the form of canning. This has its advantages: you can buy them in any store, have a long shelf life and you do not need to store them in the fridge. However, the question remains whether they are equally valuable? Dietitian Agata Kleszcz published an article on this topic at Trojmiasto.pl.
The preserve is simply a cooked fish enclosed in a can. The expert informed that “Such a fish retains almost all its properties, and a tight canned closure guarantees a long storage period without the possibility of broken.” The high temperature reduces the amount of valuable ingredients to some extent, but this is not terrible, because the same happens when cooking, baking or frying fresh fish.
Is it worth eating canned fish? Pay attention to the label
The tick advises you to pay attention to one thing when buying canning. The composition should be as short as possible and without unnecessary preservatives. Fish in your own or tomato sauce, oil or olive oil are healthy and can be eaten. The downside of the canned product is the high salt content. If you have a recommendation to limit it in, you should not consume canning too often. In turn, clinical dietitian Monika Sellimi on Graal.pl announced that canned fish often “through the concentration of the product contains much more omega-3 acids than fresh fish”. To provide the body with the right weekly dose of DHA and EPA acids, you would have to eat 4 kg of fresh cod. You will achieve the same goal when you eat a large can of herring.
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Source: Gazeta
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