Food and health

Palacio de Oriente canned products are healthy, natural and do not contain any preservatives or colorants. Our manufacturing process does not change the natural state of the proteins, fats or sugars in the food, maintaining all its nutritional value.

Advantages of canned fish consumption on the human body:

Digestion. During the cooking process, the proteins and starch hydrolyce and this eases digestion.

Essential Aminoacids, needed by the human body in food because it cannot synthesize them itself. These are not altered during the canning process.

Maintenence of glucoses: behave the same way in canned products as they do in classic cuisine. To limit water loss, steam is used.

Protection against the agents that destroy vitamins: air (oxygen) and above all, light. Our canned products preserve around 70% of the original vitamins compared with only 50% when cooking food in the house. This is due to the fact that relatively few vitamins are truthfully sensitive to heat, apart from when combined with other elements such as air and light.

• Liposoluble vitamins A, D, E, and K remain stable despite their sensitivity to light.

• Group B vitamins. Water soluble and very sensitive to heat, these vitamins are much better preserved in a can than during the process of roasting or boiling in the kitchen.

• Vitamin A or Carotene. Water soluble, this vitamin remains practically intact when preserved in a can. The consumption of carotene has potential benefits in reducing the free radicals which can damage cells, helping maintain good vision and ocular health, reducing the risk of contracting certain cancers such as prostate cancer.

• Vitamins A and K, pyridoxine and folic acids. Photosensitive components that would normally be broken up in the light, are preserved in cans.

Reduction of saturated fatty acids: the behaviour of fatty acids in canned products in olive oil is quite unusual in that there is a reaction between the fatty acids and the oil used to preserve the product, which results in a significant decrease of the saturated fatty acids. This does not occur when during normal cooking.

• The fatty acids that are not synthesized by the human body remain in the canned fish because the sterilization temperatures do not exceed 135º C. Fatty materials and fats are only affected at higher temperatures.

• Omega 3 fatty acids are of great nutritional interest as they are highly beneficial to health, helping to prevent circulatory diseases caused by obstructed veins and arteries due to high cholesterol levels. These acids remain intact within the can.

• Canned products are not affected by free radicals which act as catalysts for the whole process.