Green broccoli is a kind of healthy vegetables and healthy for consumption. Moreover, broccoli to be one of 33 healthy foods that have a lot of nutritional content.
Because the nutritional content and taste quite good, not a few people store broccoli in the refrigerator or refrigerator to be used as food stock. But, the question is, why are these popular vegetables not present in the form of cans packaging for easy carrying?
If we want to consume vegetables such as carrots, mushrooms, or potatoes, we can easily find them in almost all canned food products. But, canned broccoli does not seem to exist.
As is known, canned foods can remain fresh because the process of canning eliminate oxygen and destroy the enzyme first by boiling so that bacteria and fungi can not grow once the container is closed.
However, it does not seem to be a suitable way for broccoli, which is not as hard as corn or peanuts. Boiling broccoli that aims to kill bacteria will turn broccoli finely brown flowers and then pulp.
Imagine a long overheated broccoli in the microwave, the shape being messy. Well, if broccoli is served in the form of packing cans, the condition will be even worse.
Canned vegetables undergo two heating processes, once before entering the can and once again when hot water is added when packing it. That way, broccoli will be destroyed. As a result, instead of getting crispy broccoli when opening the tin, you'll find unattractive broccoli porridge to stir fry.
In addition, texture is not the only reason broccoli is not served in the form of canned packaging. According to the University of Wisconsin, the canning process will make the broccoli less colorful and aroma that can be spelled out bad.
Because the nutritional content and taste quite good, not a few people store broccoli in the refrigerator or refrigerator to be used as food stock. But, the question is, why are these popular vegetables not present in the form of cans packaging for easy carrying?
If we want to consume vegetables such as carrots, mushrooms, or potatoes, we can easily find them in almost all canned food products. But, canned broccoli does not seem to exist.
As is known, canned foods can remain fresh because the process of canning eliminate oxygen and destroy the enzyme first by boiling so that bacteria and fungi can not grow once the container is closed.
However, it does not seem to be a suitable way for broccoli, which is not as hard as corn or peanuts. Boiling broccoli that aims to kill bacteria will turn broccoli finely brown flowers and then pulp.
Imagine a long overheated broccoli in the microwave, the shape being messy. Well, if broccoli is served in the form of packing cans, the condition will be even worse.
Canned vegetables undergo two heating processes, once before entering the can and once again when hot water is added when packing it. That way, broccoli will be destroyed. As a result, instead of getting crispy broccoli when opening the tin, you'll find unattractive broccoli porridge to stir fry.
In addition, texture is not the only reason broccoli is not served in the form of canned packaging. According to the University of Wisconsin, the canning process will make the broccoli less colorful and aroma that can be spelled out bad.
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