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HEALTH BENEFITS OF TUNA.
August 3, 2011
Tuna was once considered by the samurai unfit to eat, and is now one of the most popular fish in Japan. It was in 1903 that a sardine shortage led to a cannery filling the cans with albacore, a species of tuna which had no commercial value.
The health benefits of tuna include blood pressure lowering, coronary heart disease prevention, and Alzheimer’s disease prevention.
Tuna is an excellent source of protein, and while some vitamin and mineral losses occur during canned tuna processing, the protein nutritive values are not dramatically changed. Tuna is an excellent source of the omega-3 fatty acids EPA and DHA, protein, potassium, selenium, and vitamin B12. It’s a very good source of niacin and phosphorus.
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NUTRITIONAL HIGHLIGHTS |
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Fish, tuna, fresh, |
Nutritional value per |
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Energy |
108 kcal (452 kj) |
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0.00 g |
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Dietary fiber |
0.0 g |
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0.95 g |
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23.38 g |
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60 IU |
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Thiamine (Vit. B1) |
0.434 mg |
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Riboflavin (Vit. B2) |
0.047 mg |
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Niacin (Vit. B3) |
9.800 mg |
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Pantothenic acid (B5) |
0.750 mg |
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0.900 mg |
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2 mcg |
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Vitamin B12 |
0.52 mcg |
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1.0 mg |
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Vitamin E |
0.50 mg |
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Vitamin K |
0.1 mcg |
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16 mg |
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0.73 mg |
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50 mg |
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Phosphorus |
191 mg |
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Potassium |
444 mg |
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Sodium |
37 mg |
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Zinc |
0.52 mg |
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Manganese |
0.015 mg |
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REFERENCE> Elements4Health by Adrian. |
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