Nutritionists have long found that the fish should eat at least three times a week, but rarely are they held to this rule. Research shows that fish consumption in our country is only around 4 kilograms per capita per year. One of the most commonly consumed fish is just tuna or tuna, which can be found in fresh, frozen or canned form.
Tuna is a fish of the open sea and belongs to the genus of fish from the family Skušovki (lat. Scombridae). A member of the so-called "blue fish" in whose group are salmon, herring, sardines, mackerel, horse mackerel, sprat, anchovy, and needles. Not only were extremely tasty because they are oily, but oily fish are nutritionally better, because they have a higher proportion of valuable omega-3 fatty acids, and…show more content… As foods in the diet, tuna is highly prized. Due to the high demand for tuna fishing is huge, but some species, such as southern bluefin tuna and threatens danger of extinction. In our country, it is very hard to get fresh tuna. However, thanks to packaging technologies and distributors are available, fillets and steaks in a frozen form.
The first thing we emphasize the nutritional profile of tuna is that it is rich in protein. At 100 grams of tuna has about 24 grams of protein. In addition to protein, tuna is very rich in minerals and vitamins. One piece of grilled tuna (raw weight of about 120 grams) on a daily basis intake, is an excellent source of complex B vitamins, especially niacin (vitamin B3), cobalamin (vitamin B12) and pyridoxine (vitamin B6), and contains thiamine (vitamin B1 ) and riboflavin (vitamin B2). It is an excellent source of vitamin D, specifically meets about 23% of the daily requirement of vitamin…show more content… This form of the mineral selenium plays an important role in the health of fish, serving as an antioxidant and protecting fish blood cells from free radicals. At 120 grams of grilled tuna can be from 2-3 milligrams selenium, it is likely that we will through diet and we enter this protective antioxidant. There is a possibility that maybe, tuna in large quantities, although it contains more mercury, can reduce the risk of living, because of the presence of selenium. Further studies on this subject are necessary and require additional testing to prove the extent of the decline of risk and how it all