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Video: Truths And Lies About Canned Vegetables
Truths and lies about canned vegetables
First of all, canned vegetables are a strategic reserve for the winter of any family. It is no secret that in large cities the concentration of the population and the increase in the employment rate of women have led to a large decrease in the share of home canning, which is being made up for by canned vegetables from the store. At the same time, the growth in the welfare of buyers had a favorable effect on the assortment and quality of products: if earlier homemade canned food - all kinds of cucumbers and tomatoes - gave housewives a reason for pride, now it has come to the fore, rather, the ability to find something in stores that is not only tasty, but also interesting things, for example, natural canned vegetables that are fashionable today, bright mixtures of vegetables for a delicious salad, soup in a jar, small pickled tomatoes or gherkins for an interesting table setting.
Generally, canned vegetables are generally cheaper than frozen ones. In addition, canned food has a longer shelf life than frozen food. They can be consumed for 1-2 years and this is their clear advantage.
Unfortunately, canned vegetables often lose most of their nutrients during canning, and this is the sad truth. After all, the canning process for the destruction of bacteria requires exposure to high temperatures, therefore nutrients are destroyed, primarily vitamin C. But this is not true for all vegetables. Thus, pumpkin and tomatoes retain their nutritional value. Canned fruits and vegetables sometimes contain a lot of sodium, if you rinse them before eating, you can reduce its content.
For thrifty shoppers, canned food is a good option. Only the range of prices is too great. Let's figure out how not to miscalculate and buy good vegetables at an affordable price, because the jars seem to contain the same tomatoes and cucumbers. Remember, the “high quality” rule does not work for pickled tomatoes. Therefore, when buying canned tomatoes, pay attention to the quality of the fruits themselves, and not their cost. There should be no cracked tomatoes.
As much as you like, don't skimp on canned peas and corn. As a rule, unscrupulous growers sell forage varieties of peas and corn at low prices. Also, we do not recommend saving on pickled cucumbers. The quality here depends on the size.
Now let's take a closer look at what is contained in various canned vegetables. Root vegetables (celery, carrots, beets), as well as onions, garlic, lettuce, spinach, cabbage, tomatoes, pumpkin, beans, peas, peppers, melon, etc. contain very little proteins and fats (this does not apply to peas and beans), but enough vitamins, minerals, organic acids, fiber, pectin, necessary for the proper functioning of the intestines, and the removal of harmful substances from the body. That is why it is necessary to introduce as many vegetables in different types as possible into the diet. Unfortunately, canned vegetables contain significantly less vitamins than fresh ones. The exception is sauerkraut, a valuable source of vitamin C.
Sometimes manufacturers enrich canned vegetables with some vitamins (ascorbic acid, carotene). During canning, the nutritional value, calorie content, dietary fiber content, organic acids, phenolic and pectin substances do not suffer.
Canned vegetables come in the form of natural, lunch canned food, sauces, juices, pickled products, diet canned food, canned food for children, dried and frozen. The raw materials used for conservation must be undamaged, thoroughly washed, cleaned and cut if necessary.
When choosing natural canned food, keep in mind that the more water in the can, the less vitamins in the vegetables themselves. A quality product is made from fresh vegetables without salt, sugar and preservatives. Canned vegetable snack bars are prepared for consumption during production - fried, stuffed. The most popular are eggplant caviar, zucchini, stuffed eggplant, peppers, salads. Lunch canned food shortens the time it takes to prepare food, and this gives it a growing popularity. From lunch dishes, cabbage soup, borsch, pickle, soup are more often produced, from the second - hodgepodge with cabbage, vegetables with meat, stews, etc.
Canned vegetables for baby food are subject to increased requirements for the quality of raw materials and production technology. Storage warranty periods for them are shorter. They often contain a complex of vitamins and herbs.
With diseases of the gastrointestinal tract, hypertension, if you are overweight, it is not recommended to eat canned vegetables without consulting your doctor.
Now you know which canned vegetables to choose and not harm yourself and your family.
Author: Zhanna Sh. (Specially for Calorizator.ru)
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