The technology for preparing canned pink salmon has not changed for many years. Fish of the salmon family is cut by hand, packaged in iron jars with the addition of the only preservative - table salt, and rolled up. After an hour of high-temperature treatment, the delicious product is ready. The result is the most tender pink salmon in its own juice, which can be stored for 2 years. Thanks to the huge population of this fish, the price of canned food is quite low and affordable for everyone.

Calorie content of canned pink salmon

The calorie content of pink salmon canned in its own juice is 136 kcal per 100 grams.

Useful properties of canned pink salmon

Pink salmon is a source of easily digestible protein, which, combined with low calorie content, gives good results in the fight against extra pounds. This type of salmon, even in canned form, retains many useful substances:

• trace elements: iron, molybdenum, nickel, chromium;
• vitamins: A, PP, B1, B2, E;
• macroelements: phosphorus, calcium, iodine, sodium, magnesium;
• Omega-3 acids.

When consuming this product, the functioning of the gastrointestinal tract, pancreas and thyroid glands, and cardiovascular system improves. Blood pressure and metabolism are normalized. There is a general rejuvenation of the body, reproductive function and life expectancy are extended. Pink salmon can, with health benefits, replace any meat products that are much more difficult to digest.
The limitations of using canned pink salmon for food are allergic reactions to the components it contains and serious diseases of the liver and stomach.

How to choose canned pink salmon

According to standards, canned fish are packaged in metal cans. They are sealed and opaque, so it is impossible to visually assess the spring appearance. In order to choose a quality product, you should first of all pay attention to the region of manufacture. The closer the production is to salmon habitat, the higher the quality. When shaking the jar there should be no strong gurgling sounds; conscientious manufacturers compact the fish tightly, and during sterilization it releases a small amount of juice. The jar must be without dents with a stamped expiration date, and the label must mention the naturalness of the product.

What to cook with canned pink salmon

Canned salmon itself is already a ready-to-eat dish. But it will be much tastier when combined with other products, because on its basis you can prepare a whole range of salads, pie fillings, main and first courses. This type of fish goes well with fresh and boiled vegetables, rice, cheese, and eggs. The food turns out light, tasty and satisfying.

Pink salmon is a small salmon fish and has high commercial value. The fish got its name from the growth in males in the front part of the body, reminiscent of a hump. The habitat of pink salmon is from the coastal waters of the Arctic Ocean to the cold waters of the Pacific Ocean. The weight of an adult fish averages about 2 kg.
Canned pink salmon has soft meat with a pinkish tint. The method of making canned food has been preserved for many years. Pink salmon is cut by hand, then packaged in metal cans with added salt and rolled up. The resulting natural tender fish can be stored for 2 years.

Types (natural, in oil, in tomato, with vegetables)

There are 2 types of canned pink salmon:

• in its own juice with the addition of spices and salt;
• with the addition of vegetable oil, tomato, spices and salt.

Let's look at the recipe for canned pink salmon with vegetables below.

Calorie content of fish

The calorie content of canned pink salmon is 136 kcal.
100 grams of canned pink salmon contains:

• 20.9 g protein;
• 5.8 g fat;
• 0.0 g carbohydrates.

Energy ratio: proteins 61%, fats 38%, carbohydrates 0%.
The product also contains:

• vitamins: A, B1, B2, D, E, PP;
• trace elements: iron, nickel, chromium, copper, molybdenum;
• macroelements: calcium, iodine, phosphorus, magnesium, sodium;
• Omega-3 acids.

How pink salmon is good or bad for health

Contains many vitamins, micro- and macroelements and fatty acids. These substances are beneficial to the body, have a beneficial effect on digestion and protect against harmful influences. Canned food contains easily digestible protein, which, combined with its low calorie content, makes it a suitable product for those who want to lose weight.
Replacing meat products with pink salmon will ease the burden on digestion. Eating canned pink salmon prolongs life, strengthens the body, and slows down aging.
Canned pink salmon is contraindicated for people with stomach and liver diseases, as well as those allergic to fish. People with fluorosis and hyperthyroidism should not eat the product due to the high levels of fluoride and iodine it contains.

How to choose a quality product

Choosing whole pink salmon is much easier than canned salmon; you just need to carefully inspect the fish. When choosing canned fish, first of all you need to carefully read the text on the label. Since pink salmon is caught in the Far East, the label should indicate: Sakhalin Region, Primorsky or Khabarovsk Territory, Kamchatka or the Kuril Islands. Pink salmon is caught from July to October, so if a different date is indicated, then frozen fish was used.
The jar should be shaken and listened to; there should be no splashes. The can must not be damaged in any way and the seams must be intact and clean. There is a marking on the front side of the can, if C20 is indicated, then damaged, crushed fish or production waste was used. You need to choose a jar with pink salmon code - 85D. The marking itself must be extruded from the inside and have a relief.

What can you cook from canned pink salmon?

Canned pink salmon is a suitable dish for consumption; if you use it with other products, the taste of the dish will be even better. From canned food you can prepare first and second courses, salads, pies and much more. Dishes prepared from pink salmon are nourishing, tasty and light.

• The Leningradsky salad from canned pink salmon is easy to prepare; it will take 40 minutes to prepare. The contents of the tin can should be placed on the bottom of a deep salad bowl and the fish should be greased with mayonnaise. Boiled rice is placed on top and also greased with mayonnaise. Boiled eggs are grated on a coarse grater, then placed on rice, coated with mayonnaise on top. The cheese is grated on a coarse grater and placed on top of the eggs. The salad is given the appearance of a slide and cooled for half an hour.

• From canned food you can make soup according to the classic recipe. Pour water (1.5 liters) into the pan and place it on the stove. Then peel and wash 3 potatoes, cut them into small pieces and throw them into boiling water. While cooking potatoes, you need to do some preparatory work. Pink salmon needs to be peeled from skin and seeds (1 can is enough), divided into pieces and thrown into a pan. The onion needs to be peeled and finely chopped. Then peel and grate the carrots on a fine grater. 1 onion and 1 carrot are enough. Fry onions and carrots in vegetable oil. When there are 5 minutes left until the soup is ready, you need to add the fried vegetables to the pan. Now you can add bay leaf and spices. The soup is finished cooking and poured into plates and sprinkled with herbs.

• For women who watch their figure, a salad with pink salmon and vegetables with sauce is a good choice. The salad preparation time will be about half an hour. Mash the fish slightly with a fork, then coarsely chop a small head of Chinese cabbage and cut the cucumber into thin slices. Grate 3 chicken eggs on a fine grater. Several cut cherry tomatoes

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Natural pink salmon. Canned".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	136 kcal	1684 kcal	8.1%	6%	1238 g
Squirrels	20.9 g	76 g	27.5%	20.2%	364 g
Fats	5.8 g	56 g	10.4%	7.6%	966 g
Water	70.6 g	2273 g	3.1%	2.3%	3220 g
Ash	2.7 g	~
Vitamins
Vitamin A, RE	20 mcg	900 mcg	2.2%	1.6%	4500 g
Retinol	0.02 mg	~
Vitamin B1, thiamine	0.03 mg	1.5 mg	2%	1.5%	5000 g
Vitamin B2, riboflavin	0.14 mg	1.8 mg	7.8%	5.7%	1286 g
Vitamin B4, choline	90 mg	500 mg	18%	13.2%	556 g
Vitamin B5, pantothenic	0.52 mg	5 mg	10.4%	7.6%	962 g
Vitamin B6, pyridoxine	0.4 mg	2 mg	20%	14.7%	500 g
Vitamin B9, folates	8.7 mcg	400 mcg	2.2%	1.6%	4598 g
Vitamin B12, cobalamin	3.6 mcg	3 mcg	120%	88.2%	83 g
Vitamin C, ascorbic acid	1.6 mg	90 mg	1.8%	1.3%	5625 g
Vitamin D, calciferol	12 mcg	10 mcg	120%	88.2%	83 g
Vitamin E, alpha tocopherol, TE	1.3 mg	15 mg	8.7%	6.4%	1154 g
Vitamin RR, NE	8.3 mg	20 mg	41.5%	30.5%	241 g
Niacin	4.8 mg	~
Macronutrients
Potassium, K	260 mg	2500 mg	10.4%	7.6%	962 g
Calcium, Ca	185 mg	1000 mg	18.5%	13.6%	541 g
Magnesium, Mg	56 mg	400 mg	14%	10.3%	714 g
Sodium, Na	694 mg	1300 mg	53.4%	39.3%	187 g
Sera, S	209 mg	1000 mg	20.9%	15.4%	478 g
Phosphorus, Ph	230 mg	800 mg	28.8%	21.2%	348 g
Chlorine, Cl	955 mg	2300 mg	41.5%	30.5%	241 g
Microelements
Iron, Fe	0.9 mg	18 mg	5%	3.7%	2000 g
Sterols (sterols)
Cholesterol	54 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	1 g	max 18.7 g

Energy value is 136 kcal.

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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USEFUL PROPERTIES OF NATURAL PINK BUSH. CANNED CONSERVATIONS

Natural pink salmon. Canned food rich in vitamins and minerals such as: choline - 18%, vitamin B6 - 20%, vitamin B12 - 120%, vitamin D - 120%, vitamin PP - 41.5%, calcium - 18.5%, magnesium - 14% , phosphorus - 28.8%, chlorine - 41.5%

What are the benefits of natural pink salmon? Canned food

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.

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Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Pink salmon in its own juice "5 seas", canned rich in vitamins and minerals such as: vitamin B6 - 20%, vitamin B12 - 120%, vitamin D - 120%, vitamin PP - 14%, calcium - 18.5%, magnesium - 14%, phosphorus - 28.8%

What are the benefits of pink salmon in its own juice "5 seas", canned

• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.

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Pink salmon, with bones, canned rich in vitamins and minerals such as: choline - 17.6%, vitamin B5 - 11%, vitamin B6 - 15%, vitamin B12 - 146.7%, vitamin D - 137%, vitamin PP - 32.7%, potassium - 13.8%, calcium - 21.5%, phosphorus - 42.1%, selenium - 60.4%

Health benefits of pink salmon, with bones, canned

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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