Nutrient loss during canned food processing is less than daily cooking

Some people think that canned food loses a lot of nutrients because of the heat. Knowing the production process of canned food, you will know that the heating temperature of canned food is only 121 °C (such as canned meat). The temperature is about 100 ℃ ~ 150 ℃, and the oil temperature when frying food does not exceed 190 ℃. Furthermore, the temperature of our ordinary cooking ranges from 110 to 122 degrees; according to the research of the German Institute of Ecological Nutrition, most nutrients, Such as: protein, carbohydrates, fat, fat-soluble vitamins A, D, E, K, minerals potassium, magnesium, sodium, calcium, etc., will not be destroyed at a temperature of 121 °C. There are only some heat labile vitamin C and vitamin B, which do get partially destroyed. However, as long as all vegetables are heated, the loss of vitamins B and C cannot be avoided. Research from Cornell University in the United States has shown that the nutritional value of modern canning using instantaneous high temperature technology is superior to other processing methods.