TypeBase Blood Type Diet Values: tuna/ fresh/ bluefin
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General Description:

Found in temperate marine waters throughout the world, tuna is a member of the MACKEREL family. It's probably the most popular fish used for canning today. There are numerous varieties of tuna, the best known being albacore, bluefin, yellowfin and bonito. All tunas have a distinctively rich-flavored flesh that is moderate to high in fat, firmly textured, flaky and tender. The high-fat albacore weighs in the 10- to 60-pound range, has the lightest flesh (white with a hint of pink) and is the only tuna that can be called "white." Its mild flavor and prized white flesh make it the most expensive canned tuna. Yellowfin tunas (also called ahi ) are usually larger than albacores, reaching up to 300 pounds. Their flesh is pale pink (it must be called "light"), with a flavor slightly stronger than that of the albacore. Among the largest tunas are the bluefin, which can weigh over 1,000 pounds. Young bluefins have a lighter flesh and are less strongly flavored, but as they grow into adulthood, their flesh turns dark red and their flavor becomes more pronounced. The small bonitos rarely exceed 25 pounds. They range from moderate- to high-fat and are the most strongly flavored of the tunas. Many Japanese dishes use dried bonito, called KATSUOBUSHI. Skipjack tunas (also known as Arctic bonito, oceanic bonito, watermelon and, in Hawaii, aku ) get their name because they seem to "skip" out of the water. They can weigh up to 40 pounds, but are more typi-cally ranged from 6 to 8 pounds. Skipjack flesh is similar to that of yellowfin tuna. Depending on the variety, fresh tuna is available seasonally - generally starting in late spring and continuing into early fall. Frozen tuna is available year-round and is sold in both steaks and fillets. It may be cooked by almost any method including bak-ing, broiling, grilling and frying. Canned tuna is precooked and is sold as albacore (or white meat) and light meat. It comes in three grades, the best being solid or fancy (large pieces), followed by chunk (smaller pieces) and flaked or grated (bits and pieces). Canned tuna is packed in either water or oil - the latter containing far more calories.


Serving Size Analyzed: 3 oz

< (122)

GRAPH 1 (ABOVE). Total Calories (122) as part of a 2200 calorie daily dietary intake.

Protein (19.8305 grams per 3 oz )
Fat (4.165 grams per 3 oz )
Carbohydrate (0 grams per 3 oz )

CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.

Polyunsatured (1.2155 grams per 3 oz )
Monounsatured (1.36 grams per 3 oz )
Saturated (1.0625 grams per 3 oz )

CHART 2 (ABOVE).Fat Breakdown By Percentage.

GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 3 oz .


Follow Secretor value if you do not know your secretor status.


Non Secretor:

    TYPE B:

    Non Secretor:

      TYPE AB:
      BENEFICIAL: Contains component which positively influences known disease susceptibility.

      Non Secretor:
      BENEFICIAL: Contains component which positively influences known disease susceptibility.

        TYPE O:

        Non Secretor:


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          SPECIAL NOTE:
          • This food is a significant source of selenium (31.025 mcgs per 3 oz .)
          • This food can be a significant source of protein (19.8305 grams per 3 oz .)
          • This food can be a significant source of vitamin A (1856.4 iu per 3 oz .)
          • This food is a significant source of vitamin B12 (8.007 mcgs per 3 oz .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDES This food is considered high in pesticides. Search out organically grown alternatives or limit consumption to twice weekly. (Source: Environmental Defense Network)
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.

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