Fish are generally considered as high-property foods, especially in recent years and with increasing positive results from research on fish specials, they have also opened a suitable place in people’s daily diet.
Tuna is one of those foods that is on the food list of most families because of its ease of preparation. But what are the special properties of tuna?
Tuna Fish, sometimes falsely called tuna, is a subset of a large family of oceanic fish called Scombridae and is classified under the Thunnus branch.
Some types of tuna are warm blood. Unlike other types of fish that have white-colored meat, tuna has dark pink or red meat. The cause of meat redness of this type of fish is the high amount of myoglobin (protein containing iron in muscle).
Tuna is a very good source of protein, minerals such as selenium, magnesium, potassium as well as vitamins B1, B3 and B6.
Most importantly, tuna meat, like the meat of most fish, is rich in omega-3 fatty acids, which reduce skin problems and inflammations and speed up the recovery of heart patients. Omega-3 fatty acids generally play a preventive role in chronic diseases such as cardiovascular diseases, type II diabetes and some types of cancer.
Most importantly, tuna meat, like the meat of most fish, is rich in omega-3 fatty acids, which reduce skin problems and inflammations and speed up the recovery of heart patients. Omega-3 fatty acids generally play a preventive role in chronic diseases such as cardiovascular diseases, type II diabetes and some types of cancer.
Eating fish containing omega-3s is very useful for reducing cardiovascular disease, as this nutrient reduces the amount of bad blood lipids (LDL-cholesterol and triglycerides); The veins, which calm and open the veins, also reduce the production of chemical messenger called cytoxins (substances that are involved in the reaction of inflammation related to the hardness of the veins).
Tuna is also useful for heart patients in another way, because having vitamin B6 lowers blood homocysteine levels and prevents damage to the walls of the veins.
The American Heart Association recommends omega-3 fish for patients with high triglycerides and high blood pressure, taking twice a week.
Tuna consumption is also beneficial for patients with type II diabetes, but it is better for these patients to use fresh or canned varieties in water (instead of oil). Also, eating omega-3-rich fish at least twice a week prevents the progression of artery cramps in women with postmenopausal diabetes.
Tuna consumption is also highly recommended for students, especially during exams, as it increases brain function.
