tuna fish

Tuna is a saltwater fish. It is commonly used around the world, especially in Asian dishes. It is included in the preparation of many delicious dishes such as steaks, burgers, and salads.

The nutritional value of tuna

Tuna fish contains many essential and important nutrients for human health, such as:

The benefits of tuna

1. Cardiovascular health

Tuna fish contains omega-3 fatty acids, which work to balance the blood vessels, thus reducing the level of cholesterol in the arteries, which in turn helps the heart to do its job well in pumping blood throughout the body.

Also read: Cholesterol treatment, your way to protect your heart

2. Anti-inflammatory

One of the benefits of tuna is that it is rich in potassium, folic acid, and omega-3 fatty acids. Which makes tuna anti-inflammatory properties, and thus help in many pathological conditions such as:

• Prevention of inflammatory diseases such as gout and arthritis
• Reducing the risk of heart attack and stroke
• Prevention of blood clots
• Lowering blood pressure

3. Kidney health

Where sodium and potassium elements work to help the body maintain a fluid balance between salts and potassium, which enables the kidneys to work efficiently, thus reducing the risk of kidney disease.

4. Eye health

Omega-3 fatty acids, which are found in tuna fish in large quantities, protect eye health and prevent dry eye syndrome and macular degeneration, which is one of the main causes of blindness for the elderly over 50 years of age.

5. Tuna and brain health

Tuna, because it contains niacin, an omega-3 fatty acid, helps protect the brain from infections, which helps prevent Alzheimer’s disease and prevent age-related cognitive decline.

6. Boosting the immune system

Selenium, zinc, manganese, and vitamin C, which are antioxidants, help boost immune system functions and prevent the risk of diseases such as cancer.

7. A good source of energy

One of the benefits of tuna fish is also that it improves the metabolism rate, increases the efficiency of the functions of the body’s organs, which makes you feel energetic and energetic.

8. Strengthening bones

Tuna contains vitamin B, which is one of the main ingredients for maintaining healthy bones and strengthening them to prevent possible injuries such as fracture.

9. Skin health

In addition to the importance of vitamin B in maintaining bone health, vitamin B compounds also help in maintaining healthy skin, because tuna contains elastin protein, which in turn maintains the color and freshness of the skin.

10. The benefits of tuna for diet

Tuna is characterized by its low calories and fat, but at the same time it is rich in vitamins and protein.

Omega-3 fatty acid also stimulates leptin, which plays an important role in balancing food intake and the human inner desire to eat more. Which reduces the chances of overeating and thus helps in losing weight and preventing obesity.

Types of canned tuna

There are usually two main types of canned tuna, namely:

• Chunk light tuna: It is usually made from skipjack tuna, which is a smaller type of tuna, and has a lower mercury content of about 0.12 parts per million (ppm) of mercury.
• white albacore tuna: Also known as white tuna, it is a larger type of tuna and contains higher levels of mercury. Canned albacore tuna contains about 0.32 parts per million (ppm) of mercury.

It is considered safe to eat up to one serving (less than 170g) of tuna per week. According to the US Environmental Protection Agency, the daily safe dose of mercury is 0.1 micrograms of mercury per kilogram of body weight.

Tuna damage

Tuna fish contain mercury, but in small proportions, so excessive intake of tuna fish puts a person at risk of mercury poisoning.

It is particularly harmful to the young and pregnant women. Symptoms of mercury poisoning include:

• blood pressure imbalance
• memory loss
• vibration
• Numbness in the extremities
• vision loss

In the end, eating canned tuna is generally safe, but the US Food and Drug Administration recommends avoiding eating fresh albacore tuna during pregnancy. They can be replaced by eating salmon, herring or sardines because they contain less mercury.