Do you know the benefits of eating tuna?
Tuna (Thunnus thynnus), a large, cold-blooded blue fish, from which everything is used, is one of the most sought after worldwide, making it one of the pleasures of marine cuisine. It can be consumed in a variety of ways: fresh, raw, canned, etc. Its most usual presentation is preserved tuna, which is preserved in olive oil, vegetable oil, brine or water.
There are several kinds of tuna, but not all enjoy the same gastronomic prestige: The most sought are bluefin tuna and white. Red is one of the most appreciated species in international markets and is the protagonist of Japanese cuisine, as it is used in the preparation of "sushi".
Tuna and health
Tuna is a healthy and nutritious food, high in protein and low in fat and calories. Among the essential nutrients it contains are: calcium, niacin, vitamins A, B and D, and Omega 3 acids.
Tuna proteins, like those of other fish, are easily digested and metabolized with high efficiency. A 6 ounce can of tuna can provide a third of the recommended daily portion of protein and 40% of the recommended daily allowance of vitamin B12.
Canned tuna (canned or glass) maintains its nutritional value when properly processed. A 100-gram serving of tuna in water has about 116 calories.
Nutritional intake
Tuna contains large amounts of omega-3 fatty acids, good for the heart and for good neural and joint performance. These acids also help prevent thrombosis and arteriosclerosis, improve the brain functions of people in adulthood and reduce the risk of mental illness in old age.
It also helps lower blood pressure and can regulate and lower blood cholesterol levels.
Precautions
Because of the mercury content of these species, the US Food and Drug Administration (FDA) recommends pregnant women to limit the consumption of tuna.
For many reasons, tuna is a very popular food: its delicious taste, its nutritional properties, its price and its health benefits make it a "star food".