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According to the USDA, one serving (3 ounces) of fresh yellowfin tuna, cooked in dry heat, contains about: 110 calories. 25 grams of protein. 0.5 grams of fat. 92 micrograms of selenium (167% of ...
“Light tuna usually comes from either skipjack or yellowfin tuna.” ... “Canned tuna is packed with omega-3 fatty acids, ... It is good for sandwiches or casserole," says one commenter. 1 ...
Beyond its vitamin, mineral, and protein content, "many of the health benefits of tuna are due to it being a good source of omega-3 fatty acids," says Weintraub.
Omega−3 fatty acids are important for normal metabolism. [ 2 ] Mammals are unable to synthesize omega−3 fatty acids, but can obtain the shorter-chain omega−3 fatty acid ALA (18 carbons and 3 double bonds) through diet and use it to form the more important long-chain omega−3 fatty acids, EPA (20 carbons and 5 double bonds) and then from ...
An omega−3 fatty acid is a fatty acid with multiple double bonds, where the first double bond is between the third and fourth carbon atoms from the end of the carbon atom chain. "Short-chain" omega−3 fatty acids have a chain of 18 carbon atoms or less, while "long-chain" omega−3 fatty acids have a chain of 20 or more.
Intake of large doses (2.0 to 4.0 g/day) of long-chain omega−3 fatty acids as prescription drugs or dietary supplements are generally required to achieve significant (> 15%) lowering of triglycerides, and at those doses the effects can be significant (from 20% to 35% and even up to 45% in individuals with levels greater than 500 mg/dL).
"Canned tuna is a nutritious, low-fat source of lean protein and omega-3 fatty acids, rich in vitamins and minerals, and its versatility allows it to be used in salads, sandwiches, pasta dishes ...
In physiological literature, it is listed by its lipid number, 18:3 (n−3). It is a carboxylic acid with an 18-carbon chain and three cis double bonds. The first double bond is located at the third carbon from the methyl end of the fatty acid chain, known as the n end. Thus, α-linolenic acid is a polyunsaturated n−3 (omega-3
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