Canned food is useful as well as fresh food
Last reviewed: 23.04.2024
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The results of the study of a nutritionist from the United States suddenly turned out to be contradictory: nowadays, when canned food is considered by all to be a second-rate product and almost harmful, it suddenly turned out that in almost all cases such food is not worse than fresh food.
Recently, the repeated and many-voiced chorus of experts on healthy nutrition has consistently maintained that only food that is prepared from fresh products (meat, fish, fruits, vegetables) is considered useful, and there are canned vegetable crops and fruits-a senseless waste of money.
Against this backdrop, the assertion of Dr. Cathy Kapika, an employee of the American Tufts University (Tufts University) that canned goods on store shelves are inferior in quality to fresh products is far from always, looks almost blasphemy.
But Dr. Kapika says that thanks to the advanced technologies of canned food, there is a sufficient amount of vitamins and other necessary substances (for example, cellulose in canned vegetables) at the nutritional level, with a fairly high energy value.
With all this, canned food is virtually non-waste in comparison with raw and fresh products. In addition, Katie Kapika points out that another argument in favor of canned food is an undeniable time saving for getting a dish in comparison with classical cooking.
She cites the following arguments in favor of her own statement: thus, a portion of canned beans costs 1 dollar cheaper than cooking the same portions of fresh beans. In this case, the preparation of canned beans takes 6 minutes, and the production of dry beans takes more than 2.5 hours, taking into account the time necessary for soaking the beans and cooking.
In addition, compared with the cost of obtaining virtually the same amount of vitamin C from canned, frozen and fresh spinach, the use of canned food in the food allows you to save up to 85% of cash
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