The concept of the Mediterranean diet is a synonym for a healthy and balanced diet representing a role model used in preventive medicine.
The typical composition of this diet is represented in a pyramid where the base is comprised of cereal, fruits and vegetables, i.e. the foods one is actually supposed to eat more often.

This doesn't means that the Mediterranean diet rejects proteins and fats, as these hold a very central position in the Mediterranean pyramid with olive oil, olives and fish.

Canned fish, specially canned tuna, present a nutritious variety for your diet, supplying a source of first quality proteins, as well as unsaturated fats (the good fat) and thus overcoming the saturated fats of unhealthy origin.

The thermal sterilization treatment, which is used in canned fish, makes it possible to maintain a high nutritional value with the best hygienic security. With this process, these products can be consumed anywhere throughout the year.

Any food rich in components that are good for our health is classified as functional food.

Canned tuna belongs in this group of food as it has high nutritional value and represents a natural source for:

Omega 3 Fatty Acids, a type of polisaturated fat.

Our body won't function properly without this fat and that is why it is essential.

• Good for the heart, as the Ω3 reduces the fat accumulated in our blood, reduces bad cholesterol ( LDL) and increases good cholesterol (HDL).
• Reduces the risk of heart related diseases as it lowers the level of triglycerides, the aggregation of plaquets, lowers blood pressure and benefits the whole arterial system;
• Reduces the risk of blood clots formation and brain vascular accidents;
• Helps prevents certain kinds of cancers such as breast cancer, colon and prostate;
• Has a therapeutic effect in self-immune diseases including lupus and certain renal diseases;
• Helps prevent essential fatty acid deficiency in children;
• Adequate development of children's retina and brain;
• Has a therapeutic effect in depression;
• Has a therapeutic effect in diseases of skin infections;
• Relief of the symptoms of inflammatory diseases associated with the skin such as arthritis e a psoriasis.
• Decreases the risk of cardiac diseases.

Proteins

• Fundamental in the muscular formation of the bone

Vitamins A, D and B3,B6 and B12 complex

• Vital for blood formation
• Ensure good maintenance of the nervous system
• Good for the skin and eyes

Mineral Salts (Calcium, Iron, Phosphorus, Zinc and Magnesium)

• Essential to strengthen your bones
  

• Canned food is made of fresh sterilized products, sometimes cooked, that are placed in cans that are also sterilized and hermetically closed.
• The conservation process doesn't modify the nature of Proteins, Lipids and Glucose in food. The Proteins of the fish maintain its biological value intact.
• The quickness of the thermal treatment of the conservation and the sterilization technique ensure the maintenance of the original vitamins. Studies indicate that 70 percent of the vitamins are preserved after the sterilization process, which is an incredible achievement when compared with the homemade confection of meals where only 10 percent of the vitamins are preserved.
• Vitamins A, D, and the ones in complex B remain stable.
• canned Tuna, Sardines and other fishes are very rich in Omega-3.
• The aluminum can protects the fish from the light and and preserves the photosensitive components that normally disintegrate with light, such vitamins A and the ones in Complex B do.
• Proteins are hydrolyzed under the effect of heat when boiled, which makes digestion easier.
• Essential amino acids that man needs to ingest in a daily basis, because the organism cannot synthesize them on its own, remain unaltered after the conservation process.
• The same thing happens with fatty acids, mainly Omega 3 in canned fish.
• The presence of mercury in fish is registered mainly in fishes that are in the end of the food chain, i.e., the bigger ones, and so no mercury has been detected in in Cofaco's canned tuna. The Tuna used is the yellowfin, which is a small fish (weights in average 3 kg) and can be consumed by pregant women without any risk to the baby.