Delicious Canned Food. Table of caloric content and chemical composition of food products.

The history of canned fish

The history of the development of canned food begins in ancient times:

1. The ancient Egyptians were the first to preserve food. They sealed clay vessels containing fried duck in olive oil with a special resin. Such canned food was discovered by archaeologists in the tomb of Tutankhamun. It is noteworthy that after lying for thousands of years, the product remained edible.
2. For modern canned food, the world should thank the cook from Paris, Nicolas Francois Appert, who invented a method for long-term storage of food and founded the first canning factory.
3. But the French were unable to hold their position; the British got down to business seriously. Instead of glass jars for packaging canned food, they used tin containers.
4. Later, the Americans became interested in the technology and used tin cans for packaging.
5. Pasteur scientifically substantiated the methods of canning.

Since then, the production methods have changed a lot, new technologies and opportunities have appeared. But the basis still remains the same.

Types of canned fish

There are different types of canned fish:

1. Natural. For production, whole fish from salmon and sturgeon breeds is used. The only additive they contain is salt. The product is not subjected to any processing, only sterilized.
2. With culinary processing. This canning method is used for most types of fish. Before sterilization, smoking, salting or pickling is carried out.
3. Preserves. The smallest fish is taken for production. Sterilization is not carried out, so canned food is stored for 2-3 weeks.
4. Other canned fish. The fish liver is sealed in jars. These products are very healthy and high in calories.
5. Caviar. Most often, consumers pay attention to the caviar of cheap varieties of fish. The delicacy of sturgeon and salmon is expensive.
6. Pates, sprats, fish balls. Inexpensive types of fish are used for production.

Cutlets

For cooking, take one can of canned fish, drain the liquid from there, and knead the fish itself with a fork. To the mashed mass add 2 tablespoons of boiled rice, a little chopped herbs and a raw egg. Mix everything, make cutlets from the resulting mass, roll them in breadcrumbs and fry in a small amount of vegetable oil.

This dish is higher in calories than soup. But you can make it dietary if you don’t fry the cutlets, but bake them. To do this, the formed cutlets are placed in muffin tins and put into the oven.

Cutlets are best baked in the oven

You can also make a huge number of salads based on canned fish. Fish goes best with rice and a boiled egg, but you can mix different ingredients as you wish. As for greens, fish goes well with Chinese cabbage and green onions. Some people make something like homemade pates and eat them with cucumbers. It is quite low in calories, tasty and healthy.

Canned fish is an approved product for weight loss. Just pay attention to the composition and calorie content of the product. And then you can prepare simple meals that are low in calories and add variety to your diet. Also, canned fish contains a large number of useful elements, but there are very few vitamins, so their deficiency will have to be replenished in other ways. And remember that the more varied your diet menu, the easier it will be for you to get rid of extra pounds.

The author of the article is Yulia Igorevna Mosalova, a specialist in adaptive physical culture - see the authors of the site

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Are there any benefits to canned fish?

No one will dispute the fact that fresh fish itself has beneficial properties. This product should be in the diet of every family. But the debate about the benefits or harms of canned fish still does not subside.

The fact is that the product is subjected to heat treatment. Many people believe that this may result in loss of vitamins and nutrients. In fact, the properties of fish are not lost during canning, the original composition of the raw materials simply changes.

Canned fish contains phosphorus and acids. The product retains calcium and magnesium. High content of lycopene, antioxidants. When exposed to heat, beneficial compounds do not disappear; only the composition of the original raw material changes.

Eating fish from cans is good for brain activity and the endocrine system. It is recommended to use the product during heavy physical activity and for heart problems.

The benefits of canned fish on trips and business trips are undeniable, when it is not possible to prepare hot food.

Delicious Canned Food. Table of caloric content and chemical composition of food products.

This guide contains information about food products

and ready meals. You can also find out the full chemical composition: nutritional value, vitamins and minerals for each item.

(Content of proteins, fats and carbohydrates per 100 grams of product and calorie content.)

Is it possible for pregnant and lactating women to eat canned fish?

Despite its beneficial properties, it is not advisable for women expecting the birth of a child to consume canned fish. The fact is that the production technology involves the addition of some antibacterial drugs and chemicals. All of them can cause allergies not only in the mother, but also in the fetus.

Attention! Tuna in cans is especially harmful for pregnant women. Due to the special properties of accumulating harmful substances, the meat of this fish may contain a lot of mercury.

Canned fish is not recommended to be included in the diet of a nursing mother in the first months of a baby’s life. Only after 2-3 months can you eat a piece, but at the same time observe the child’s reaction. If signs of an allergy appear, you will have to refuse fish until the end of feeding.

Canned fish in cooking

Fish from cans is widely used in cooking. It can be used as a snack by placing the contents on a plate.

There are also a lot of fish salads. They add, depending on the recipe:

• green peas, corn;
• carrots, beets, onions;
• garlic, rice;
• fresh and pickled cucumber;
• potatoes, eggs.

One of the most popular is the Mimosa salad, and in different variations. Fish is added to minced meat for making rolls and filling for pancakes. They bake delicious fish pies. Many people like saury or mackerel soup and fish cakes.

Why canned fish is harmful?

Canned fish can bring not only benefits, but also harm to the body:

1. The product contains a high content of salt and spices. These are substances that increase cholesterol levels, retain fluid in the body, which can cause swelling.
2. Excess salt is harmful; it negatively affects the condition of blood vessels.
3. In addition to salt and spices, various chemical additives are used when preserving seafood. Therefore, canned fish is not recommended for gastritis and other gastrointestinal diseases.

It should be understood that fresh fish is healthier than canned fish. But this is a personal matter for consumers.

Canned fish and botulism

Often, when canning technology is violated, improperly stored, or in expired jars, a dangerous bacterium - clostridium botulism - turns out to be dangerous to health. At best, a person who has eaten contaminated fish may experience nausea, abdominal cramps, and diarrhea. At worst, it can be fatal.

Important! If you suspect poisoning, you should immediately go to the hospital.

Is it possible to eat canned fish while losing weight?

The product is characterized by low calorie content, rapid digestibility and the absence of a feeling of heaviness in the stomach. Here's what doctors say:

• There are only 88 kcal per 100 g of product. Such caloric content indicators are characteristic only of products prepared without the addition of oil, tomatoes, and vegetables (so-called fish stews).
• The composition contains only salt and spices. It is extremely rare for a manufacturer to add harmful preservatives, but manufacturing technology makes it possible to do without them - processing the product at high temperatures “gives” it a long shelf life.
• Canned fish cannot be the basis of the diet; they are useful for variety. They are used to prepare salads, cutlets and soups - with the addition of the “right” ingredients, the finished dishes will be tasty, but low in calories.
• Canned food contains calcium, phosphorus and potassium, but there are practically no vitamins - they are “killed” by high temperatures during cooking. Therefore, the menu should include fresh vegetables and fruits, which are also a source of fiber.

If we summarize all the data, we can say that when losing weight, canned fish can not only be eaten, but should be included in the menu - it is good for health, safe for the figure. They are contraindicated only for certain categories of obese people - for example, with liver and kidney diseases, allergies and gastric/duodenal ulcers.

We recommend reading about Osama Hamdiy's diet. You will learn about the features of the chemical diet, permitted foods, menus, rules for exiting the diet, and results. And here is more information about a low-carbohydrate diet for weight loss.

How to choose canned fish in a store

The choice of fish products must be approached carefully. It is important to look at the appearance of the can, the date and place of manufacture, and the assortment code.

Appearance of the can

Before you pay for your purchase, you need to take the jar in your hands and examine it from all sides:

1. Cans with defects, bulges, dents and rust are best left on the counter. All these shortcomings are associated with violation of storage and transportation rules. The contents of cans can be not just harmful, but dangerous to health.
2. Next, inspect the label. This element must be evenly and firmly glued to the can. If the label is loose, this may be the reason for incorrect transportation. Or, what’s even worse, canned food is made by fake factories where no technology is followed.
3. The next point that should not be missed is to avoid experiencing harm from canned fish, for example, in oil, instead of benefit - whether the can is swollen or not. To do this, lightly press on the middle of the lid and then release. If there is no deflection, then the canned food is suitable for consumption.
4. To understand whether there is a lot of fish in a jar, just shake the jar. If liquid gurgles in it, then you will have to pay for water.

Important! According to GOST, fish pieces should fill 70% of the volume.

Date of manufacture and address

Only canned food can be useful, for the production of which fresh fish was used. Therefore, when purchasing, after a visual inspection, you need to find when the product left the factory.

Examples:

1. If you need canned pink salmon, it takes several months to produce it (June-August). If the canned product was produced at a different time, then the tanks contain previously defrosted fish or pink salmon, which is preparing for spawning. Of course, such canned food will not cause harm to health, but they are also of little benefit.
2. Many people love canned juicy and fatty fish. The production date for such products is the autumn months.
3. When buying saury, you should take into account that for some time after sealing it in jars it gains flavor properties due to seasonings and spices. Therefore, it is better to buy saury 2-3 months after canning.

Attention! Healthy canned fish are made in places where fish are found. If, for example, pink salmon was produced at a factory in Moscow, then they obviously used frozen salmon.

Assortment code

Currently, canned fish is produced according to technical specifications (TU) or standards (GOST). Unfortunately, in recent years, many dealers have appeared who supply counterfeit products to the market. It is not only harmful to health, but also dangerous, since all possible requirements and technology are violated during production.

Therefore, you need to know how to distinguish a useful product from a fake one:

1. A stamp is applied to the lid of the jar at the factory. You can use it to find out when and at what time canned goods were released.
2. The stamp can be embossed or painted. The paint on factory cans cannot be removed.
3. In GOST canned food, the symbols resemble Braille signs; they can be “read” with your fingers. In counterfeit products, the icons do not have volume.
4. High-quality and healthy canned fish have the letter P among their symbols, indicating that the manufacturer is related to the fishing industry.

From the label, if you read it skillfully, you can find out what is inside the can. 1 or 3 characters are in the second row on the cover:

• 308 - saury;
• 010 - natural Tesky liver;
• G84 - sardines in oil;
• 85D - pink salmon;
• 014 - Atlantic herring;
• 100 - sprat in tomato;
• 352 - Baltic sprat and so on.

Attention! The information on the label and on the lid of the jar must be the same.

How to properly store canned fish

To store canned fish, choose dry rooms in which a certain temperature is set depending on the type:

• for natural canned food you need a temperature from 0 to +10 degrees;
• for canned food in oil - from 0 to +20 degrees;
• for fish in tomato sauce from 0 to +5 degrees.

Room humidity should not be higher than 75%.

Warning! Under no circumstances should jars be re-frozen, otherwise consumers will receive harmful products.

It is believed that the product can be stored for about 3 years, but even here you need to pay attention to the type of preservation:

• canned food in oil retains its beneficial properties for 12 to 24 months;
• for natural - from 6 to 24 months;
• in tomato sauce - from 6 to 18 months.

As for the contents of an open jar, the shelf life is limited to 24 hours. But this is only if the leftover canned food after the meal is transferred from a tin can to porcelain or glassware.

Warning! Eating fish after 24 hours is harmful to health, as it oxidizes when exposed to air. Such canned fish are especially harmful for pancreatitis.

Calorie table for canned fish