Mackerel
A valuable friend
Weekly consumption of tinned mackerel has no contraindications, only benefits.
Practical, economic and above all nutritional benefits. Like all oily fish, it is a valuable source of nutrients that are essential for your body’s health.
CANNED MACKEREL: YES!
– Processed on a peach site, it retains almost all the nutrients of fresh
– Is free of preservatives
– If frozen, its organoleptic characteristics deteriorate markedly
Source of protein
One gram of mackerel provides 15g of protein of high biological value. Useful for sportsmen and women because it promotes recovery and increased muscle mass, but also in a specific diet for the elderly to reduce the risk of fractures.
FOR MOMS
Mackerel is perfect for the diet of mothers-to-be: the amount of vitamin B12 present in mackerel, 10µg in 100 grams, meets the requirements of an adult, enables the proper maturation of red blood cells and promotes the healthy development of the foetus.
SOURCE OF FATTY ACIDS
Mackerel is rich in essential fatty acids, monounsaturated and polyunsaturated. The former help increase ‘good’ cholesterol, while the latter, Omega-3, help reduce blood triglycerides that cause heart attacks and strokes.
WITHOUT CONTAMINANTS
The consumption of mackerel is always useful but even more so during pregnancy because there is very little methyl-mercury, a contaminant often concentrated in large fish that is best avoided during pregnancy.
SOURCE OF VITAMINS
Essential micronutrients provided by mackerel are vitamins. A, an antioxidant, is essential for eyesight. D helps prevent all diseases of the osteo-articular system: one gram of mackerel covers an adult’s daily requirement.
SOURCE OF ANTIOXIDANTS
Mackerel is also rich in iodine and selenium. Useful for the thyroid gland, iodine is crucial in regulating the body’s metabolism. Selenium, on the other hand, is an important co-factor in the production of enzymes that act as antioxidants.
