The technologist named two main advantages of canned food

Canning, unlike frying, although it reduces the loss of nutrients, helps to preserve the natural taste of foods. Natalia Posokina, head of the laboratory of the All-Russian Scientific Research Institute of Canning Technology at the V.M. Gorbatov Federal Scientific Center for Food Systems, told Gazeta on April 19.Ru».

The expert noted that with proper preservation technology, the loss of nutrients may be less than with traditional cooking methods such as boiling or frying. The technologist warned that frying often leads to the oxidation of fats and the destruction of vitamins due to exposure to high temperatures and contact with oxygen. And canned food is hermetically packaged and subjected to gentle heat treatment, which slows down the breakdown of useful compounds, Posokina explained.

At the same time, the interlocutor of the publication clarified that individual ingredients of canned dishes, such as carrots or onions, are sometimes pre—fried - this is necessary to preserve the taste expected by the buyer. However, when preserved, the products are isolated from the air, which significantly slows down the oxidation process.

The technologist also stressed that conservation allows Russians to consume tropical and seasonal fruits such as peaches, mangoes and pineapples all year round. This is especially true in regions with a shortage of fresh produce.

Earlier, on April 11, therapist, nutritionist, nutritionist Maria Chernyaeva warned that ketchup with mayonnaise is the most dangerous mixture to eat. So, she said that the calorie content of ketchups and tomato sauces depends on the composition. The shorter it is, the fewer carbohydrates, and, consequently, the calorie content. One tablespoon of ketchup can contain up to 4 grams of carbohydrates due to the large amount of sugar.