Callipo Trancetti Di Tonno all'Olio di Oliva 170gr
Giacinto Callipo founded the company in 1913 in Pizzo, a beautiful town in Calabria and traditionally known for tuna fishing and tonnage. The company was the first in Calabria, and one of the first in Italy, to tin the precious tuna from the Mediterranean. Since its foundation, 'quality first' has been the mission that Callipo wanted to pursue: in 1926, Callipo even received the license of 'official supplier' from Real Casa. After 109 years, Callipo has never deviated from that principle: a 'way of being' on which our company constantly depends, aware that it represents the secret of success.
The combination of two renowned Italian brands, Callipo and Urbani, for a gastronomic and innovative product. They are produced with selected raw materials and completely processed in Italy. Callipo Tuna fillets are the only ones to contain iodized salt presal (Presal®), which is "protected" because it is subject to a specific technological process that keeps the iodine content constant even after cooking and in food preparations,
This Callipo Trancetti di Tonno in olive oil consists of yellowfin tuna "Thunnus albacares", olive oil and Presal® Protected iodized salt (Italian sea salt, potassium iodate 0.007%). Keep refrigerated after opening, covered with oil and use within 3 days
Nutritional value per 100g
Energy value 1504kJ /364kcal
of which saturated 6.8g
Iodine: 66 µg (44% NRV *) * NRV = NUTRITIONAL REFERENCE VALUE
The tuna used is processed in Italy from tuna of EU and NON-EU origin, or from the FAO zone indicated on the packaging. Certified: Dolphin Safe
Iodine is an element (such as oxygen, hydrogen, calcium, etc.) widely distributed in the environment in various chemical forms. All kinds of marine fauna and vegetation absorb iodine from seawater and are excellent sources of this mineral. In particular, good sources of iodine are: deep-water fish, kelp algae, garlic, beans, sesame seeds, soybeans, spinach, Swiss chard, white zucchini and turnip greens. Iodine is present to a lesser extent in eggs, dairy products, grains and meat. However, the amount of iodine we ingest with food is often not enough to ensure a good daily intake.
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