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9 delicious and quick recipes from canned food

9 delicious and quick recipes from canned food

What do not like canned food? First, for a surplus of sugar and salt, and secondly, any product of long-term storage and enhanced heat treatment is not too useful for the body. And for long storage preservatives are added to canned food.

What canned food love? This food is convenient. It is stored for a long time, it requires almost no preparation, opened a can – and you can enjoy your meal.

However, due to heat treatment, many useful elements die. Vitamin C, for example, decomposes.

Therefore, vegetable and fruit preparations prepared by boiling, lose it up to 70%. Vitamins of group B and fat-soluble vitamin E remain, but their quantity decreases at storage (for a year by 90%).


There are substances that after heating become even more useful: antioxidants lycopene and betacarotene. A lot of them are found in carrots, so canned food with it is already useful for health. For the same reason, canned tomatoes, pumpkins and other vegetables and fruits of red and orange color are useful.

Fat-soluble vitamins A, K, E, D are resistant to heat treatment, so they can also be stored in canned foods, for example, in the same fish. And the minerals calcium, magnesium and others also do not disappear anywhere when canning.

The same applies to very useful omega-3 fatty acids, which are in canned fish. By the way, such canned food is healthier to eat right from the bones, which soften in the canning process and become a rich source of calcium.

By the way, in terms of the content of this vital vitamin, canned fish is second only to sesame seed and hard cheeses. 100 g of such canned calcium as much as in a glass of milk.

In addition, vitamins and trace elements, though an important, but not the only useful component of food. The basis of human nutrition after all are proteins, fats and carbohydrates.

And they in canned food precisely are.

9 delicious and quick recipes from canned food

Is it possible to canned children? Nutritionists advise giving children canned food only from the age of seven. For some, a reasonable question arises: do children, almost from infancy, do not eat baby food from jars, which you cannot call anything other than canned food?

Dietitians and manufacturers are eating, but these are completely different canned foods made from special products, without additives, which are allowed in adults and, on the contrary, with the addition of vitamins, and have undergone a special treatment. They have a different method of conservation, and therefore the duration of their consumption is shorter than adults.

All these conditions, of course, require other costs, and baby food is much more expensive than adult canned food.

In high-quality canned food, in addition to the product stated on the label, there may be: sugar, salt, spices, spices.

There are in canned food and other additives, artificial, chemical origin, which is administered for the purpose of longer storage. Most of them are harmful to health and, often, simply mask the poor quality of canned food, because they are made in accordance with the established technology, they are well preserved and without impurities.

So, carefully read the labels.

The conclusion from all this can be made as follows: one cannot eat only canned food and nothing more, of course, but with great love for them and, if necessary, it is sometimes quite possible to consume. And additives to the contents of jars in the form of oils, fresh vegetables, fruits and grain products will make of them a dish not only tasty, but also quite healthy.

This is not a sin and put on the festive table, which many do.

9 delicious and quick recipes from canned food

Products. Bank of canned tuna, eggs 4 pcs., Fresh cucumber, tomatoes 4 pcs., Celery half stem, sweet pepper small, 5 olives, 4 anchovy fillets, parsley.

For refueling: 2 tsp. ½ tsp olive oil balsamic vinegar, pepper.

Cooking Cucumber, coarsely chopped tomatoes, celery, pepper, eggs (quarters) and parsley in a bowl, cut into half rings.

Stir lightly. Top with tuna, olives and anchovies. Mix oil, vinegar, salt and pepper for dressing.

Pour the salad with it just before serving.

Products. Canned fish (jar), boiled potatoes 4 pcs. either round boiled rice (glass), red onion 1 pc., pickled cucumbers 4 pcs., boiled eggs 4 pcs., parsley or dill.

Cooking Mash fish in a bowl to remove large bones, leave small and soft ones (there is calcium too!).

Cut the potatoes into cubes, as for olivier, also cucumbers and eggs, finely – onions. All combine in the same proportions, add greens, pepper (if canned no pepper).

Season with either olive oil, drizzled with lemon, or sour cream sauce and mayonnaise in the same proportions.

Products. Canned fish (jar), canned sea kale (200g), boiled eggs 4 pcs., Onions 1 pc., Parsley.

Cooking Eggs chopped up. Mash the fish, combine with cabbage, finely chopped onions, eggs.

Pepper, season with mayonnaise sour cream, garnish with parsley sprigs.

9 delicious and quick recipes from canned food

Products. Bank of canned fish, half a cup of rice, 3 potatoes, butter 1 tbsp. l,, onion, carrot, 50 g of hard cheese, greens.

Cooking In a frying pan, in butter, brown the finely chopped onion to transparency, add the carrot, fry for a few minutes, then add the mashed fish, cook for a couple of minutes.

All this add to boiling soup. Pepper, add bay leaf.

Boil another 5 minutes. Pour into plates, sprinkle with cheese and herbs

Products. Bank of canned salmon, boiled rice 1 cup, boiled potatoes 2 pcs., Small onion, vegetable oil, herbs, breadcrumbs.

Cooking Peel the onions, chop finely and fry in vegetable oil until soft for 2 minutes. Grate the potatoes.

Wash, dry and chop greens. Combine canned food, rice, potatoes, onions, herbs, salt, pepper and mix the mass thoroughly with your hands.

Fry in breading.

Products. Bank of canned salmon, 1 tbsp. l butter, half an onion, half celery stalk, half tsp garlic seasoning or a clove of fresh garlic, potatoes, carrots, 2 tbsp. broth, salt, pepper, dill, 1 can (340 ml) of concentrated milk without sugar, 1 can (425 g) of corn, 300 g of cheese.

Cooking In a large saucepan over medium heat, melt the butter.

Extinguish the chopped onion, celery and garlic until the onion softens. Add potatoes, carrots, broth, salt, pepper and dill. Cook under the lid for 20 minutes.

Add salmon, concentrated milk, corn and cheese. Boil until the soup warms up.

Do not boil, otherwise the cheese will roll.

9 delicious and quick recipes from canned food

Products. jar of canned meat (beef), onion, grow. oil, 2 tbsp. l butter, pepper, 1/2 kg of tomatoes (you can take frozen), 50 g of grated cheese.

Cooking Cut beef into small pieces. Onion cut into small cubes and fry in vegetable oil.

Add beef, lightly stew. Transfer to heat-resistant dishes.

Cut the tomatoes into slices, lay on top of the meat, put the diced butter on them. Sprinkle with pepper, then cheese.

Bake in the oven.

Products. Bank of canned meat from beef, 3 eggs, 5 tbsp. spoons of flour, 1 tbsp. l Milk, grated nutmeg, 3 tbsp. l olive oil, parsley, salt.

Cooking Canned meat cut into slices.

From eggs, flour and milk, knead the dough, add salt and grated nutmeg, mix with chopped parsley. Slices of canned dipping into the dough, remove with a spoon and fry in good oil.

Serve with green salad or fresh cucumber salad.

Products. Bank of canned meat from beef, onion, 3 tbsp. l next butter, package of frozen spinach, 1 tsp. flour, 3 tbsp. l milk, salt, pepper, nutmeg.

Cooking Defrost the spinach in a saucepan over low heat, add butter.

Stir flour with milk and thicken it with spinach, season with salt, pepper and grated nutmeg. Cut canned beef, fold in spinach and heat. Onion cut into rings and fry until golden brown.

Put beef with spinach on a dish, sprinkle with fried onions.

9 delicious and quick recipes from canned food

This year’s canning turned 207 years old, and French cook Nicolas Francois Upper came up with this way of storing food, for which he was awarded the title “Benefactor of Humanity” and received the award personally from the hands of Napoleon Bonaparte. And the very first canned food was created specifically for Napoleonic soldiers.

Noting the 200th anniversary of the invention in 2009, the Japanese Canning Society released an exclusive batch of canned food according to the recipes of Upper for Napoleonic soldiers. The Japanese repeated the soldiers’ consomté, a stew of vegetables, a soup of boiled pot-o-beef beef, a melange of beans and mushrooms and a strawberry dessert.

These canned foods were solemnly opened and tasted at the Tokyo headquarters of the cannery.

A nutritionist and endocrinologist at WikiMed Clinic, a member of the European Association of Women’s Health Specialists, Lyubov Viktorova Razova, developed a weekly version of a well-balanced menu specifically for spring days. In addition to the benefits to health, with such nutrition for a week you can lose about 1 cm in volume and about 2 kg of weight. Read more

Snacks during the day are an inevitable attribute of any modern person. We are too busy – working or household chores to organize a full four meals a day. And too accustomed to throw something in your mouth on the go.

And in the cold season, this habit sharpens. There is one reason: in the cold, we constantly want to chew.

And we shamelessly indulge this whim of the body. Particularly conscientious consoles that they choose “light” foods for snacking.

And deceive themselves. Read more

When we have a headache, first of all, we reach for saving pills. And so every time.

But, removing the pain, we do not remove its sources. Australian allergist and nutritionist Jane Dostin says: “Tell me what you eat, and I will answer why you have a headache!”.

She claims that the foods we eat are often to blame for the headache. Read more

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