They take up little storage space and are easily transported, allowing them to be taken anywhere without spoiling or needing to be refrigerated.It's a quick and easy way to get protein into our diet and transport it if we have to eat out.
Chicken meat, compared to other types of meat, does not contain a large amount of purines, which are responsible for the most digestive work. Due to its low fat content and its low purine content, chicken is an easily digestible food that can be consumed with gastric disorders.Carbohydrates: 0.67g per 100 grams and 20.8 grams of protein per 100 grams of product.
The veal is characterised by being a lean meat with a high nutritional value, as it has a high content of high quality proteins. About 100 grams of veal provide our body with 21 grams of protein, 77 grams of water, 2.8 grams of fat and 70 mg of cholesterol, and provides us with essential minerals for its proper functioning, such as iron, potassium, magnesium, calcium and zinc.
High content of sarcosine : an essential element for the proper development and health of muscle mass.
It contains carnitine, an element that helps metabolise fat and increase the production of branched-chain amino acids, a high amount of linoleic acid, which promotes the recovery of body tissues. And it is abundant in vitamin B6 which contributes to the improvement of our immune system and accelerates our metabolism and protein synthesis.
Fish: nutritionally, fish is a food very similar to meat. It has proteins of high biological value (eight essential amino acids) although it is more easily digestible.
Two types of fish can be distinguished:
-White or lean fish.
-Blue or oily fish: it is the most common fish used in canned food. It contains omega 3 and fat-soluble vitamins, mainly of the D type.
To be marketed as canned, the fish is heat-treated and hermetically packed. Due to the heat, nutrients are lost.
- Tuna : a good source of protein with a complete aminogram.
Good source of protein. Amino acids that the body needs for good cell development, maintaining a healthy immune system and replenishing or gaining muscle tissue and mass. Contains large amounts of omega 3 (EPA and DHA), protect the heart, strengthen circulation and prevent heart disease.
It is a rich source of potassium, which helps lower blood pressure.
Contains niacin: prevents the liver from removing LDL from the blood, keeping HDL cholesterol at healthy levels. It also provides phosphorus, magnesium and has high levels of iron and iodine.
- Salmon : is a source of excellent quality protein, packed with vitamins and minerals such as potassium, selenium and vitamin B12. They contribute to maintaining good cardiovascular health, thyroid and intestinal function.
It has a high content of omega 3, which contributes to lowering LDL cholesterol levels, helping to maintain a good condition of the arteries and improving memory.
Contains vitamin D: which helps keep bones strong and contributes to the formation of bone structure. It also has vitamin A which contributes to the regeneration of muscle tissue.
HOW ARE THEY PRODUCED?
- Prepared . The food is cut, prepared for cooking. Once cooked, the corresponding quantity is placed in each can. Together with water, oil, tomato, etc.
- Sealing . The product is then hermetically sealed in cans or glass jars.
Heating . It is then heated in order to kill as many bacteria as possible, which are ultimately responsible for the putrefaction. This means that they can be preserved for an average period of five years, as all microorganisms inside the packaging are eliminated. Once the product has been opened, it is recommended that it be consumed according to the instructions on the packaging and stored in the refrigerator.