Tuna is tender and delicious, with a high content of protein. It is rich in bioactive polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). At the same time, it is rich in methionine, taurine, minerals and vitamins, and it is a green and pollution-free health food recommended by the International Nutrition Association.
The meat is pink and slightly soft, which can be used as sashimi. Besides fresh food, it can also be canned, frozen or dried, and the liver can be made into cod liver oil. Muscle is rich in protein, EPA, DHA and vitamins. With high nutritional value, it is the top ingredient for making sashimi and sushi.
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From the perspective of fishery utilization, tuna can be divided into six types: yellowfin tuna, bigeye tuna, bluefin tuna, albacore tuna, bonito tuna and Ma Su tuna. .
Tuna is tender, rich in protein, fat, vitamins A and D and trace elements, especially polyunsaturated fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). It is also rich in methionine, taurine, minerals and vitamins, which is beneficial to liver function and has a good protective effect on drinkers.
Tuna is high in protein, low in fat and low in calories. Eating tuna regularly can balance nutrition and lose weight. Tuna is a red-fleshed fish, which is rich in taurine and other functional components. It can inhibit sympathetic nerve excitation, lower blood pressure and cholesterol, prevent arteriosclerosis, promote insulin secretion, improve the detoxification ability of the liver, and prevent and improve visual impairment.
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