Scientists have debunked the myth that fresh fish is much healthier than canned fish.
The results of the study confirmed that canned fish produced according to technological standards retain their nutritional potential.
Scientists have concluded that up to 90% of proteins, vitamins and microelements do not lose their properties after heat treatment, reports the Scandinavian Journal of Public Health .
Important proteins and microelements are preserved in canned food when prepared correctly.
The common belief that fresh fish is healthier than canned fish has not been confirmed.
Canned fish, if prepared according to the standards, is not inferior to fresh fish in terms of nutritional value.
It is emphasized that canned cod liver contains a large amount of vitamin D and omega-3 fatty acids.
Scientists emphasize that canned tuna is a source of protein, which is indispensable for those who care about their health.
In addition, canned fish is rich in vitamin B, phosphorus, calcium and zinc, which are beneficial for heart health and the immune system.
Thanks to proper canning, the nutrients in the fish are preserved almost in full.
