Health and well-being

At Caparrós, we opt for a healthy lifestyle offering quality products and promoting physical activity. Moreover, we support the Sustainable Development Goals to eradicate poverty, protect the planet and ensure a prosperous life for everyone.

A healthy company
certificated by AENOR

This certification acknowledges the initiatives of some organisations to improve health and well-being at the workplace and strictly follows the healthy business model outlined by AENOR. Thus, we have created a management system in which we measure and verify some indicators that contribute to a safe workplace for our staff and ensures and also ensure to maintain and improve health.

This healthy business model, first in its kind, is based on international criteria, as well as in continuous improvement methodology known as plan-do-verify-act, and understands health as a comprehensive physical, mental and social well-being.

Our system undergoes a series of audits annually by the certification agency, in order to make sure we meet the standards set and foresee the impact of them in the future.

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cardiovascular

Improve your cardiovascular health

Lobello is a great ally for cardiovascular health thanks to its low content in sodium. The Spanish Heart Foundation (FEC) has included the Lobello Cherry tomato in its health and nutrition program, recommending it in order to have a balanced diet and a healthy lifestyle.

vitamins

A vitamin A, B and C source

As part of its nutritional content, the Lobello Cherry plum tomato is an outstanding source of vitamins A, B and C. Moreover, it’s rich in lycopene that gives it its intense red colour when it’s riped.

prevents pathologies

Prevents several pathologies

Lycopene is a carotenoid pigment and a natural antioxidant that helps neutralise free radicals in our body cells, so it’s a good help to prevent several chronical diseases. Moreover, Lobello contains potassium, magnesium, phosphorus, and calcium, present in all kinds of tomatoes.

sweet

Outstanding sweetness

Lastly, we have to highlight the fruits’ sweetness reaching 11-12 brix (sucrose content for 100g) that gives it a unique intense flavour.

information

Nutritional Information

• Saturated fatty acids – 0,30 g/100g
• Total sugar – 5,4 %
• Ashes – 0,83 g/100g
• Sodium chloride (SAL) – < 0,01 g/100g
• Total fat – 0,53 g/100g
• Carbohydrates (EU) – 7,3 g/100g
• Humidity – 90 g/100g
• Proteins – 1,2 g/100g
• Energetic value(EU) – 39 kCal/100g
• Energetic value(EU) – 162 kJ/100g
• Fat energetic value – < 10 kCal/100g

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banner-sandia
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Summer

Full of flavour and perfect for summertime

Red and tasty it reminds us those watermelons that our grandparents used to eat, its crunchy texture and soft, mild sweet pulp is a pleasure for the palate. The water content is near 92% making it an ideal snack for the summer to rehydrate during the hot summer months.

Seedless watermelon

Seedless and very sweet

It has 10-13 Brix so it stands out for its sweetness, as well as for the absence of seeds, showing a smooth clean pulp with no cracks. It is worth mentioning its lycopene content, a powerful antioxidant at cell level in our metabolic system, as well as its citruline that helps regulate our blood pressure. Moreover, it has vitamin A that helps our eyesight, potassium to regulate our arterial pressure and magnesium for our bones and nerve system.

low in calories

Very low in calories

Thanks to its high water content it’s a very low in calories fruit so it’s the perfect snack to take care of our body during the summer.

technical information

Nutritional Information

● High water content (93% approx)
● 10-13º brix giving an outstanding sweet taste to the consumer
● High in fructose
● Contains lycopene, a carotenoid pigment that gives its intense red colour
● Vitamins A and C
● Helps diuresis

Spanish consumer,
food safety and nutrition agency awards

IX Estrategia NAOS Award

2016 | awarded in recognition for the Caparrós Health, Social and Solidarity business initiative.

XIII Estrategia NAOS Award

2019 | in recognition for the Caparrós Takes Care Of you scheme at the workplace.

Caparróstakes care of you

Caparrós Takes care of you is a sustainable project aimed to value creation and in balance with the three dimensions: economic, environmental and social being the last one where we incide the most, taking care of the people’s quality of life and thus, having an impact on the community’s well-being.

This project is based on a healthy business model developed by AENOR. We’re the first Andalusian company in the sector certified as HEALTHY COMPANY. The model is based on a continuous improvement process that ensures a health, safety and well-being program that benefits all the parts, and it’s at the same time sustainable and durable.

Caparrós on the move

A program that encourages physical activity at the workplace that carries out different actions, among others, back workshop and relaxation techniques, talks about the benefits of physical exercise, “a thousand steps” challenge in a month or trekking.

Caparrós kitchen

Caparrós kitchen

We also like cooking, we have two extraordinary chefs: Yolanda García and Antonio Gázquez. We show you to prepare healthy recipes using quality fruits and vegetables, in the easiest way for a balanced diet. Every Wednesday we record a new recipe, that you can follow step-by-step in our videos or directly in the recipe.

programa-workers

Staff`s nutritional program

El objetivo principal con el que arranca esta intervención era que cualquier miembro del personal de Caparrós Nature S.L conociese su estado de la composición corporal mediante un estudio de bioimpedancia eléctrica. Pero observando los informes de salud generados por el SPA y al contar en la empresa con la figura de un Dietista-Nutricionista vimos que podíamos llegar más allá y hacer un seguimiento personalizado no sólo de la composición corporal del individuo si no pautar la alimentación con objetivos concretos.

El procedimiento que seguimos es el siguiente:

1

Se realiza una entrevista inicial para conocer el patrón alimentario que está siguiendo actualmente el sujeto. Para ello se usan herramientas como un recuerdo 24h y una encuesta de frecuencia de consumo. Se realiza un estudio antropométrico, así como bioimpedancia eléctrica. Los datos que aporta este estudio son los siguientes: • Peso • IMC • % grasa corporal • % masa muscular • Índice de grasa visceral

2

Con toda la información recogida, nuestro nutricionista se encarga de llevar a cabo la elaboración del menú que tiene como fin establecer una estructura alimentaria en base a los objetivos propuestos por la persona en dicha entrevista.

3

Tras 15 días tiene lugar una revisión, en el que se vuelve a realizar antropometría y bioimpedancia. Tras ver los cambios esperado en composición y peso, se hace entrega de otro menú en el que se plantean posibles modificaciones en el menú para que no se convierta en algo monótono y nos siga ayudando a su vez a llegar a la meta planteada entre profesional y paciente. Cada 15 días el sujeto recibe un menú nuevo, lo que perseguimos es que al mes se entreguen tres menús diferentes y contengan diferentes propuestas y sobre todo variedad.

4

Se sigue citando a la persona cada dos semanas y se repite lo citado en el paso II hasta llegar a fin de objetivo.

La idea que persigue esta intervención es un trabajo de forma bilateral que abarca no sólo al individuo sino al entorno familiar que le rodea. Ya que las herramientas que se aportan por parte de la empresa en materia de nutrición, por normal general, la va a aplicar en casa. De forma indirecta estamos ayudando a la salud de nuestros trabajadores y trabajadoras, así como la de sus familias. Se lleva un registro de todas las bioimpedancias realizadas que incluyen gráficas para visualizar los cambios de peso, IMC, % grasa, % masa muscular e índice de grasa visceral de forma más visual.