Atum em Pedaços ao Natural

Tuna is a high-quality source of protein and essential omega-3 fatty acids. It is minimally processed in this product, retaining its nutritional benefits. Compared to plant-based proteins, tuna provides a richer amino acid profile.

Water is used as a medium for cooking and preserving the tuna. It is a neutral ingredient with no direct nutritional impact. Its presence helps maintain the moisture and texture of the product.

Vegetable broth is used to enhance the flavor of the tuna. It typically contains a mix of water, vegetable extracts, and seasonings. The broth adds flavor without significant nutritional impact.

Soy flakes are used as a protein source in the vegetable broth. They are processed and may contain anti-nutrients that affect mineral absorption. Compared to animal proteins, soy provides a less complete amino acid profile.

Carrot extracts are used for flavoring and color in the vegetable broth. They are minimally processed and retain some natural nutrients. However, the extract form provides limited nutritional benefits compared to whole carrots.

Celery extracts are used for flavor enhancement in the broth. They are minimally processed but provide limited nutritional benefits in extract form. Celery extracts can contribute to the overall flavor profile of the product.

Salt is used as a preservative and flavor enhancer in the product. It is a common ingredient in canned foods to maintain shelf stability. While necessary for flavor, excessive consumption can lead to health issues.