We are talking about canned food preservatives. No, brothers. There are no preservatives in cans, because the can itself is a preservation method.
Got it? Or salting, or jam, or drying, or sterilization right in the jar. Here, a high temperature is used right in the jar, and the product is stored without any other preservatives.
In cans, foods retain almost all of their beneficial properties. Moreover, sometimes the biological value of the product only increases from heating. Antioxidants are activated there and all that.
When you are sold fresh or frozen fruit or vegetables, they may not be ripe. This is done on purpose so that the product does not become limp and fall apart.
But a vegetable or fruit goes into a tin can at the peak of its ripeness. They are not taken anywhere, not edged or shifted.
No moisture or air penetrates the product through the can. This is the best insulation for a product.
There was an idea that there is too much sodium in canned food. Like, you need to rinse the vegetables with some water before eating to wash off the excess salt. But then they sort of calculated it. that with canned food, people get no more than 1% sodium from their diet. So there will be no brute force.
Watch out, dear comrades, for the expiration dates. Don't buy cans with dents and rust on the seams of the tin, and you will be fine.
These fresh herbs on the counter will be sprayed with fungicide and other chemicals. Boiled vegetables are safer in a tin.
Suddenly?
