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Canned Tuna
Canned Tuna
Canned tuna is an affordable and popular source of protein around the world. There are five species of tuna that make up most of the commercial market: skipjack (Katsuwonus pelamis), albacore (Thunnus alalonga), yellowfin (Thunnus albacares), bigeye (Thunnus obesus), and bluefin (Thunnus thynuss). All tuna belong to the Thunnini tribe, a classification within the Scombridae, or mackerel, family. Of these five species, skipjack and albacore make up the majority of canned tuna, while bigeye, bluefin, and yellowfin are primarily used in sushi and sashimi. Species vary in size and lifespan from the 40-pound skipjack that lives up to ten years, to the 1500-pound bluefin with an average lifespan of 40 years. Tuna is both predatory and migratory and are found in most of the large oceans around the globe. The biggest threat posed to tuna species is overfishing.
Nutrition Facts
Canned tuna is a good source of protein, omega-3 fatty acids, vitamin D, and selenium. Protein is a necessary building block of all tissues in the body. Omega-3 fatty acids are “essential” because the body does not produce them, meaning they must be consumed through food. These polyunsaturated fatty acids are important for healthy brain development and function, reducing inflammation, and cardiovascular function. Vitamin D is both transported and stored in fat tissues. Vitamin D has various roles throughout the body, which includes helping maintain levels of phosphorus and calcium, which contributes to maintaining bone health and prevent osteomalacia, a weakening of skeletal and bone structures. Selenium is an element present in very small amounts that plays an important role in thyroid and hormonal function, as well as prevention of harmful oxidative processes in the body.
