Tuna in an inexpensive form of protein that delivers plenty of minerals and omega-3 fatty acids which improve brain function and help prevent heart disease. It can also decrease the effect of inflammatory conditions, such as arthritis. There is, on the other side, the issue of mercury in tuna, which can be dangerous.
Mercury
Let us start with the mercury issue. The older the fish, the more mercury it will contain. So commercially farmed fish tend to be older and have more mercury than wild caught fish. Troll or pole-caught tuna has the least, but will be the most expensive, up to four times the cost. White tuna is albacore and contains more mercury than light tuna, which may be a combination of different types.
White or Light Tuna
White tuna is generally preferred by most families, especially kids. It is milder and less “fishy” than light tuna. It is also more expensive and has triple the amount of valuable omega-3 fatty acids, as well as more mercury.
Can or Pouch
Nutritionally, getting your tuna from a can or a pouch holds no different. A pouch can be a little more convenient, since you won’t need a can opener or a way to drain the tuna, but it can also get easily squeezed into much. You’ll also pay more for the pouch than you will for tuna in a can. Unopened cans also last longer on the shelf than do unopened tuna pouches.
Chunk Tuna or Solid Tuna
Choosing between chuck tuna or solid tuna will depend on what you what to do with it. Chunk tuna comes in smaller pieces and works well for creamy tuna salad, while the solid can be best when you are adding the tuna to other dishes, such as pasta.
Tuna Packed in Water or Packed in Oil
Tuna packed in oil will give you more flavor but also more calories. Some specialty tuna comes packed in olive oil, which can be very tasty.
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