Vichy Catalan Spanish Sparkling mineral water is synonymous with good health, encapsulating the essence of Spanish culture Aqua Amore are proud to offer Vichy Catalan, Spain’s most famous water. Vichy Catalan was established in 1881.
It is a Naturally Sparkling water with a high mineral content and a distinctive taste. This premium water emerges from the ground at 60 degrees Celsius, which gives it a unique personality.
It is unlike any other sparkling mineral water. It compliments food beautifully and comes highly recommended by gastronomic personalities.
The water is rich in minerals from the heart of the earth, which coincidentally have been shown to lower cholesterol, thus benefitting the heart. It also has many other health properties.
Vichy Catalan mineral water is good for you, containing 27 of the 34 minerals that the human body needs for good health. It has a strong reputation for exceptional quality and conducts ongoing research into the metabolism of cholesterol. Vichy Catalan water is very high in Sodium and Bicarbonates, which benefit digestion.
Composition in mg/litre
- pH (at source) 6.82
- Total Dissolved Solids 3052
- Calcium 54.1
- Magnesium 9.2
- Sodium 1110
- Potassium 48
- Bicarbonates 2135
- Sulphates 47.3
- Chlorides 601.5
- Nitrates
Nutritional components of VICHY CATALAN
The mineral composition is what gives the water it’s delicious taste and well-documented health giving properties. Here is a snapshot of some of the health giving minerals:
Na Sodium
Basic acid balance, nervous and muscular function.
K Potassium
Nervous and muscular function, basic acid balance and metabolism of the water.
Ca Calcium
Formation of bones and teeth, blood clotting, nervous and muscular function, normal heatbeat.
Mg Magnesium
Formation of bones and teeth, nervous and muscular function, activation of the enzymes.
Observations of Interest
Vichy Catalan is noted for the macro and micro mineral elements in very interesting quantities from the nutritional point of view, such as potassium, magnesium, calcium, sodium, fluoride, lithium, iodine and molyhbdenum.
Contribution of 1 litre of VICHY CATALAN
| Element | Function | RDA or SC (healthy adult) |
Contribution of 1 litre of VICHY CATALAN |
|---|---|---|---|
| SodiumNa | Basic acid balance, nervous and muscular function. | Sufficient contribution with usual diet | 1,070 mg |
| PotassiumK | Nervous and muscular function, basic acid balance and metabolism of the water | Sufficient contribution with usual diet | 51.2 mg |
| CalciumCa | Formation of bones and teeth, blood clotting, nervous and muscular function, normal heatbeat. | 1,000 mg | 15.3 mg (1.5% RDA) |
| MagnesiumMg | Formation of bones and teeth, nervous and muscular function, activation of the enzymes. | 400 mg, man 310 mg, woman |
6.8 mg (1.7% RDA) (2.2% RDA) |
| SulphurS | Given that sulphur is present in keratin, which is a protean substance of the skin, nails and hair, it takes part in the synthesis of collagen (element that maintains the cells joined). It also intervenes in the metabolism of lipids and carbohydrates. | Sufficient contribution with sulphured amino acids | 46.1 mg sulphate |
| IronFe | Formation of enzymes that alter many chemical recations in the body and are the main components of red globules and muscular cells. | 10 mg, man 15 mg, woman |
0.28 mg (2.8% RDA) (1.9% RDA) |
| FluorideF | Formation of bones and teeth. | 4 mg, man 3 mg, woman |
1 mg (25% RDA) (33% RDA) |
| ZincZn | Component of enzymes and insulin, curing of wounds, growth. | 15 mg, man 12 mg, woman |
< 0.025 mg (< 0.16% RDA) (< 0.21% RDA) |
| CopperCu | Components of enzymes, formation of red globules, formation of bones. | 1.5-3 mg | < 10 micro g (0.66-0.33% SC) |
| IodineI | Formation of thyroid hormones that regulate the energy control mechanisms. | 150 micro g | 0.01 mg (7% RDA) |
| ManganeseMn | Component of enzymes. | 2.3 mg, man 1.8 mg, woman |
17 micro g (0.74% SC) (0.94% SC) |
| MolybdenumMo | Activation of enzymes. | 75 to 250 micro g | < 2 micro g (0.8-2.7% SC) |
| SeleniumSe | Necessary for the synthesis of an antioxidant enzyme. | 55 micro g | < 5 micro g (< 9% RDA) |
| ChromiumCr | This micro-mineral appears in the body in very small quantities. It participates in the metabolism of suger, for the normal use of glucose, and in growth. Its activity occurs jointly with other substances that control the metabolism of insulin and of several enzymes, in the formation of fatty acids, cholesterol and in the genetic material of cells. | 50 – 200 micro g | < 5 micro g (< 2.5-10% SC) |
| TinSn | It has not been determined as essential for the organism although there are indications that it takes part in some biological reactions. It may be a fundamental element for the formation of some enzymes and hormones. | There are indications of its need, but a recommendable or safe consumption has not been established | < 5 micro g |
| NickelNi | It maintains the arterial pressure normalised, increases the action of insulin, has an antagonistic action against adrenaline and increases the blood fats. | There are indications of its need, but a recommendable or safe consumption has not been established | < 10 micro g |
| VanadiumV | It acts as an antioxidant agent, prevents heart attacks, improves the metabolism of iron, prevents tooth decay, inhibits the formation of cholesterol in the blood vessels, maintains the fat level in the blood. | There are indications of its need, but a recommendable or safe consumption has not been established | < 2.5 micro g |
| SiliconSi | Indispensable from the structural and functional point of view for the conjunctive tissue. Regenerates collagen. | There are indications of its need, but a recommendable or safe consumption has not been established | 30.0 mg |
| LithiumLi | It does not have nutritional functions but its presence in the waters given them favourable effects. | There is no recommendation. | 1.3 mg |
| BicarbonateHCO3 | It does not have nutritional functions but its presence in the waters given them favourable effects. | There is no recommendation. | 2.013 mg |
| Weight | 7.63 kg |
|---|---|
| Packaging | |
| Brand | |
| Characteristic | |
| Classification | |
| Country | |
| Mouthfeel | |
| Origin | |
| pH Level | |
| Total Dissolved Solids | |
| Size Range | |
| Type |
