DO CANNED PEARS HAVE ANY NUTRITIONAL VALUE

Pears are rich in B vitamins, which can protect the heart, reduce fatigue, enhance cardiac activity, and lower blood pressure.

Vitamin A: carotene in the canning process in the production of stable structure, less loss; Studies have shown that heating is more conducive to structural stability. At the same time, glutathione in tomatoes is more effective in preventing prostate cancer when heated or canned.

Vitamin C: although some of this element is lost during heating, it is only broken down in large amounts in an aqueous solution. And the rest of the vitamin C in the product's shelf life will also be in a stable form.

Folic acid: the stability of folic acid corresponds to vitamin C.

Vitamin B1: the amount of vitamin B1 lost in the production of canned beans is less than the amount lost in cooking.

Potassium, calcium: neither of these elements changes during the production of canned foods.

Edible fiber: the process of canning will not have any effect on the substance, but also promote its dissolution, strengthen its structure and tissue, which is more conducive to human absorption.