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A study by the Department of Food Technology, Nutrition and Food Science, University of Murcia, conducted with the Institute of Child Nutrition Hero Baby and Hospital La Fe in Valencia, has shown that home and commercial purees have a similar nutritional profile and within the recommended ranges.
This article, published in the journal Acta Spanish Pediatric compares the nutritional profile of three different types of pureed meat of lamb, veal and chicken three different brands with homemade purees.
From the results the study says there are no relevant differences in the nutritional profile of pu est way home made with respect to industry in terms of macronutrient composition, and these last we allow a profile in the finished product more controlled homogeneous due to its manufacturing process.
The researchers argue that the observed protein variability may be due to use of different pieces of meat and the amount added in the formulation.
With regard to sodium content, its presence in the purees will fundamentally depend on the formulation and added salt, so in the case of homemade purees include a risk sar overshoot sodium concentrations recommended to add this electrolyte during processing.
As for the doctor lipi profile, both commercial purees landlords have a very similar pattern, predominantly fatty acids noinsaturados mo, followed by saturated and polyunsaturated two.
Based on the formulation, it can confirm that some trademarks nas reinforce the content of linoleic acid and linolenic oils with the addition of semi washer.
Source: Universidad de Murcia
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