Unverified85% confidenceTradeoffTime unknown
金枪鱼罐头选'水浸'比'油浸'每100g减少约80-120kcal且Omega-3浸出损失更少;但油浸(尤其橄榄油)口感更润,减脂期选水浸、追求口感选橄榄油浸
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85%
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Long-term
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Unverified鱼罐头选'水浸'比'油浸'脂肪低约60%，但油浸（尤其橄榄油浸）对Omega-3保留和风味更好；健身减脂选水浸金枪鱼，追求口感选油浸沙丁鱼88% similarUnverified橄榄油浸沙丁鱼罐头保留脂溶性DHA/EPA最完整，比水浸款Omega-3损失少；水浸(spring water)款热量最低但脂肪流失较多，油浸款倒掉油会同时倒掉部分Omega-384% similarUnverified油浸风味更足但会带走脂溶性Omega-3：倒掉油会流失部分DHA/EPA，倒掉盐水几乎不流失营养；若为补充Omega-3应选'橄榄油浸且连油食用'，若为控脂选水浸80% similarUnverified油浸款脂溶性香味物质保留更好口感更佳，但油会带走部分Omega-3并增加约50-100kcal热量；水浸款热量低、DHA更多地保留在鱼肉本身，减脂人群优选水浸78% similarUnverified橄榄油浸鱼罐头(如西班牙、葡萄牙产)的油可保留食用，含不饱和脂肪酸；而大豆油/葵花籽油浸款的油建议沥掉以减少热量摄入76% similar
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