Bluefin tuna is also known as the "cutlet of the sea", because its firm, dark red meat, with a stronger flavour, is reminiscent of meat. Within this family are included other similar species, such as mackerel.
The bluefin tuna is also known as the "steak of the sea"
It has great value in protein, fatty acids, omega-3, selenium, phosphorus, niacin, vitamin D, B12 and B6
Tuna is one of the most consumed blue fish in our country. Its meat has 12% fat, which makes it a fatty fish, and in addition, it is a fat rich in omega-3 fatty acids.
On the other hand, tuna is the fish, common in the diet, which has more protein content of high biological value (23 g per 100 g), higher even than meats
Compared to most fish, its nutritional composition is notable for its various vitamins and minerals. Among the B vitamins, tuna is a source of B6, niacin, D and B12. The content of the latter exceeds that of meats, eggs and cheeses, foods that are a natural source of this vitamin
Tuna is also a source of vitamin D. A serving of tuna provides 250% of the recommended intakes of this vitamin for the study population group.
As for minerals, tuna is a source of phosphorus and has a high content of selenium
