CANNED MACKEREL TASTES

Canned mackerel tastes no better than fresh mackerel, but the canned mackerel has a unique flavor of its own. Many people buy canned mackerel directly from supermarkets for convenience. Canned mackerel is not only convenient, but also a very appetizing dish. However, we should also pay attention to one of its dietary considerations when eating it. So, what about canned mackerel?

Canned mackerel is heated at high temperature and pressure to make the fish bones crisp and soft, allowing the calcium to dissolve in large quantities. As a result, the calcium content of canned mackerel was more than 10 times higher than that of fresh fish, and the minerals such as iron, zinc, iodine and selenium were not lost. Therefore, eating canned mackerel is of certain significance for mineral supplement. However, if the mackerel used to make cans is a deep-sea fish that has been contaminated with lead and mercury, the contamination dissolves in large amounts as the bones become crisp and soft, increasing the risk to human health.

It is better not to exceed 2 cans per week (each can contains about 225 grams of fish); Among them, Fried and smoked fish should be no more than 1 can; Pregnant women, nursing mothers and young children should try not to eat. People who like to eat canned fish should pay attention to a balanced diet, eat more fresh vegetables, fruits, beans and potatoes, and improve anti-pollution ability, so as to avoid long-term consumption of a large number of canned fish may have adverse effects on health.