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¿Cómo elegir las latas de atún? Al natural, con aceite de oliva... - Berta Pinto Robayna - Nutricionista
Categorías: Uncategorized

¿Cómo elegir las latas de atún? Al natural, con aceite de oliva…

El atún es una fuente de proteínas (entre 12-15 gramos de proteína por cada 100 gramos de producto) y ácidos grasos omega 3 (contribuye a la prevención de enfermedad cardiovascular).
Dentro de las latas que podemos encontrar en el supermercado nos encontramos:

  • Al natural
  • En aceite de girasol
  • En aceite de oliva

Mi recomendación es que, por lo general, lo compremos en la versión al natural. El aceite de oliva que normalmente añaden a las latas no suele ser extra, y suelen agregarle una cantidad bastante elevada (podemos escurrir si lo consumimos en aceite).
Además, normalmente va a ser más económico comprarlo al natural y echarle el AOVE que tengamos por casa y en la cantidad que nosotros consideremos.

Debemos tener en cuenta, que la idea es alternar las latas con pescado fresco. La frecuencia adecuada de consumo de este producto, es de 2 veces por semana, debido a su contenido en sal (a tener en cuenta sobre todo en personas con hipertensión o enfermedad renal) y en mercurio (no es peligroso si se come con la frecuencia adecuada).

Las latas de atún son un recurso que nos puede sacar de apuros si solemos comer en tupper (en el trabajo o universidad…) ya que podemos añadirlo fácilmente y sin necesidad de cocinar en ensaladas, pasta, bocadillos o combinandolas con otros nutrientes en platos completos.

¿Qué tipo de latas sueles comprar tú?

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