sh fish because some are lost during the canning process. However, some carotenoids can also get lost when you cook fresh fish.
Carotenoids are antioxidants that protect cells from free radicals. They may also guard against certain types of cancer and fight heart disease by blocking the formation of LDL cholesterol.
B Vitamins. A number of B vitamins can be found in fish and this includes vitamins B1, B3, and B6. The amount of B vitamins in fresh fish is higher than those found in canned fish. The canning process is also said to be responsible with the loss of certain of amounts of B vitamins in canned fish.
Vitamin B1 or thiamine is needed to metabolize carbohydrate and for the release of energy from food. It is also said to help the nervous system and the heart to function well. Vitamin B3 or niacin needed for DNA repair and it helps boost energy. It is also said to help reverse the progression of atherosclerosis and lower cholesterol levels. Niacin is also said to be helpful for people who have diabetes because it helps the stimulation of insulin secretion.
Vitamin B6 or pyridoxine is needed by the body to produce more than 60 enzymes needed by the immune system and other body systems to function well. It is also said to help prevent cancer, migraines, and kidney stones. Pyridoxine also has a diuretic effect by helping reduce water retention. It is also included in the treatment for arthritis and is said to help increase the body’s serotonin levels.
Calcium. If other nutrients usually found in fish are lost during the canning process, calcium stands as an exception. Canned fish, especially canned salmon, is said to have higher calcium concentration than its fresh variety. There are studies suggesting that the amount of calcium found in canned fish is about 10 to 20 times higher than what is found in fresh fish. Since fish is canned with its bones that are rich in calcium, the heating process involved in canning softens the bones so calcium is easily ingested with the meat of the fish.
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