Tuna properties: benefits of an oily fish with a high content of omega 3 fatty acids, heart-healthy vitamins and minerals. An ideal healthy food in a balanced diet.

The tuna becomes one of the blue fish most commonly consumed in our country, probably because besides finding it in the fishmongers, we find on the shelves of supermarkets in the form of cans (with olive oil, sunflower oil, a natural or even with other ingredients like tomato).

Although we must be careful with packaged or canned tuna, because in this process the most common thing is that it loses most of its high content of omega-3 fatty acids, hence it is always advisable to consume it fresh, prepared for example to the iron or steamed.

In fact, made on the grill, it is delicious, as well as nutritious, while raw or lightly cooked, it is a fundamental fish of Japanese cuisine, where it is a main ingredient of the famous sushi.

All this is due, on the one hand, to its great versatility in the kitchen and its smooth and delicious flavor, in addition to the different properties that we find in tuna.

Tuna benefits

The fresh tuna becomes one of the most excellent sources for omega-3 fatty acids  being very rich in fats DHA and EPA. As you surely know, both fats protect and prevent cardiovascular diseases, helping to keep the heart healthy, as well as taking care of the brain.

It also highlights its high protein content, essential for the proper functioning of our body as they become essential nutrients.

Regarding its mineral content, the existence of magnesium and selenium stands out above all, which precisely complement the action of omega-3s, thanks to the fact that they also help to take care of the heart.

Regarding the content of vitamins, it stands out its content in vitamin E (a powerful antioxidant vitamin), and in vitamins of group B (such as vitamin B12, useful for improving circulation).

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