How to preserve fruits and vegetables so that they are really useful: tips from a biologist

At the end of every summer, the canning season starts. Millions of women try to can as many jars as possible in order to have tasty food in the winter.

However, few people think about the benefits of such products. Daria Ozerna, a biologist and author of a book on health, told 1+1 Breakfast how to properly preserve vegetables and fruits so that they are beneficial.

Canning with brine

According to the expert, jam that contains too much sugar and is cooked for a long time is not good for the body because during cooking, all the useful trace elements and vitamins were destroyed.

In addition, no canned food containing brine will be useful. In this case, all the nutrients contained in the vegetables or fruits simply become part of the brine itself. However, brine can also be used to enrich a dish. For example, it can be added to soups.

Preserving in your own juice

At the same time, the expert notes that lecho, tomato paste, or vegetables and fruits preserved in their own juice are healthy. They retain the full range of vitamins, minerals, and other nutrients found in fresh produce.

Still, it's the fiber content that makes this canned food most valuable. This is a plant-based food that is very useful for the intestinal microflora. The product will turn out that way if you avoid adding a lot of preservatives.