I eat a lot of canned mackerel and I am wondering what vitamins and amino acids are destroyed in the canning process. Is tryptophan destroyed? From my research it seems vitamin A does not do well with heat, riboflavin, and thiamin. The brand I use, wild planet, supposedly only cooks the food once.
What amino acids and vitamins are destroyed in canning?
PaulL
(Bacon is a many-splendoured thing)
#2
My understanding is that amino acids survive cooking essentially intact. Otherwise, we would all die of kwashiorkor.
If you want to be sure to get the full nutritional value of your food, then buy whole, unprocessed fish, so that you can control what happens to it.