Do you like to travel? Whether you are going to the northeast to watch the snow dance or go to Jiangnan to feel the colorful leaves, why not put some cans in the bag, you can drink and eat, so that all kinds of senses remain comfortable and warm.

As a food carried during travel, the convenience of canning from preservation to opening is self-evident. What many people don't know is that the performance of cans in terms of nutritional value is remarkable. Studies have shown that certain nutrients in canned foods are higher than foods we make on a daily basis. Both carotene and lycopene are very stable to heat and therefore will not be lost. And when heated and cooked, their absorption rate will increase greatly. The content of carotene in canned carrots is 50% higher than that of fresh carrots, and the lycopene content in canned tomatoes is twice as high as that of fresh tomatoes. There is also canned fish. The sterilization process has no effect on the protein, iron, zinc, iodine, selenium and other nutrients in the fish. It can also make the fish bones soft and soft, and dissolve a lot of calcium.

At the same time, the types of canned food that are being turned into home cooking are also quite diverse. In addition to conventional products such as canned fruits, canned fish, and luncheon meat, canned food such as abalone, green beans, and oyster mushrooms began to enter the consumer's field of vision.