Tuna loin

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Have at-Home Tests for the Flu? Tuna is a species of saltwater fish that ranges in habitat from the Atlantic Ocean all the way to Indonesia. Tuna fish is one of the most popular varieties of seafood in the world. In addition to its abundance and meaty flavor, tuna is also extremely nutritious. Health Benefits Tuna is an excellent source of vitamin B12, an essential vitamin needed to make DNA.

Vitamin B12 also helps you to form new red blood cells and prevent the development of anemia. The high levels of omega-3 fatty acids in tuna fish may help to reduce the level of omega-6 fatty acids and LDL cholesterol that can accumulate inside the arteries of the heart. Studies have shown that eating more omega-3 is associated with reduced rates of cardiovascular disease, including heart attacks. The omega-3s in tuna also seem to have a positive effect on eye health.

Omega-3s are also thought to contribute to the overall health of the retina. Tuna’s omega-3 fatty acids are also believed to slow the growth of tumor cells and reduce inflammation in the body. This is important because many types of cancer are correlated with chronic inflammation. It’s relatively high in protein, but low in calories, which means that it keeps you full longer and stops you from eating more.

In one study, adolescents who regularly ate lean fish like tuna for several weeks lost an average of two pounds more weight than the control group that didn’t eat fish. Because of its potentially higher mercury content, pregnant women and young children should consult with a doctor before eating tuna. Canned tuna contains less mercury than fresh tuna because of the smaller sized fish used for canning. The FDA recommends about two or three servings per week of light tuna and only one serving per week of white tuna. This is because of the higher mercury content in white tuna.