NUTRITIONAL ANALYSIS OF TUNA

Nutritional analysis of tuna

Tuna is also known as Tuna and Tuna. It is a kind of fish living in the upper and middle waters of the ocean. It is a kind of tropical, subtropical and temperate waters in the Pacific Ocean, Atlantic ocean and Indian Ocean. The body is spindle-shaped, with large and sharp head, small teeth, small tail hilt, bluish brown body, with pale markings, nearly similar dorsal fin, 8 to 10 small fin after dorsal and anal fin, generally 50cm long, some up to 100cm. The tuna is dark red in color, firm in texture and without small spines. In addition to canned, dried and cold dishes, tuna can also be used for frying, frying, frying, roasting and other methods of cooking.

Nutritional analysis of tuna

1. The fatty acids in fish are mostly unsaturated fatty acids, which contain all kinds of amino acids, all 8 kinds of amino acids needed by human body, and also contain vitamins, rich minerals and trace elements such as iron, potassium, calcium and iodine, which are rare healthy food for modern people.

2. DHA in tuna is the most abundant in fish, and it is an essential nutrient for human brain and central nervous system development.

3. Tuna also contains large amounts of EPA, which can inhibit the increase of cholesterol and prevent arteriosclerosis, and has a special role in the prevention and treatment of cardiovascular and cerebrovascular diseases.