Tuna: properties and benefits
The tuna It becomes one of the most consumed blue fish in our country, probably because in addition to finding it in fishmongers, we find it on the shelves of supermarkets in the form of cans (with olive oil, sunflower oil, natural or even with other ingredients such as tomato).
Although we must be careful with canned or packaged tuna, because in this process it is most usual to lose most of its high content of omega-3 fatty acids, hence always the most advisable is to consume it fresh, elaborated for example to the plate or to the steam.
In fact, grilled is delicious, at the same time nutritious, while raw or slightly cooked 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 soft and delicious taste, in addition to the different properties that we find in tuna.
Benefits of tuna
The fresh tuna it becomes one of the most excellent sources in Omega-3 fatty acids, being extremely rich in DHA and EPA fats. As you surely know, both fats protect and prevent cardiovascular diseases, helping keep healthy the heart, in addition to take care of the brain.
It also highlights its high protein content, essential for the proper functioning of our body to become essential nutrients.
With regard to its mineral content, the existence of magnesium Y selenium, which precisely complement the action of the omega-3s, thanks to the fact that they also help to take care of the heart.
With regard to the vitamin content, its content stands out Vitamin E (a powerful antioxidant vitamin), and in Group B vitamins (like vitamin B12, useful to improve circulation).
If you have been interested in this fish, we advise you to discover more about the blue fish properties.
Image | pacificbro This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.
