While making fish into canned food results in a significant loss of vitamins, the high-temperature, high-pressure heating process makes the fish bones crispy and soft, causing a large amount of calcium to be released.
Therefore, the calcium content in canned fish is more than 10 times higher than that in fresh fish, and minerals such as iron, zinc, iodine, and selenium are not lost. Thus, eating canned fish is of certain significance for supplementing minerals.
However, when eating canned fish, it should be noted that it is best not to exceed 2 cans (about 225 grams each) per week. Among these, fried and smoked fish should not exceed 1 can. Pregnant women, nursing mothers, and young children should try to avoid eating them. People who love canned fish should pay attention to a balanced diet in their daily lives, eating more fresh vegetables, fruits, legumes, and tubers to improve their ability to resist pollution, in order to avoid the potential adverse effects on health from long-term consumption of large amounts of canned fish.