Canned tuna. Does it do more harm than good?

The tuna is an ocean fish and lives in the Atlantic, Pacific and Indian Oceans. It is a predatory fish, unlike salmon, people do not farm tuna themselves, but catch it.

Fresh tuna in the store is quite expensive, but there is also a great alternative on the shelves – canned tuna, or canned product.

According to the US Department of Agriculture, one box of tuna preserved in oil contains 46.6 grams of protein, and one box of tuna in its own juice contains 31.7 grams of protein. Given that a person should consume 0.36 grams of protein per kilogram of body weight, only one box of tuna can provide most, if not all, of your daily needs.

Also, thanks to the omega-3 fatty acids in canned tuna, you will strengthen your brain and vision. That’s not all, tuna is also a source of vitamin D, phosphorus and other valuable trace elements.

But not everything the tuna contains is good. Although the percentage of mercury in canned tuna will be significantly lower than in fresh fish, this product should not be eaten every day.
Mercury is a powerful neurotoxin that can also damage the kidneys and lungs. More than 75% of the mercury in our bodies comes from eating fish. Contaminated tuna alone is responsible for 40 percent.

Because fish are at the top of the food chain, they tend to accumulate and concentrate these types of toxins at much higher levels than in water. Larger fish such as tuna and swordfish, which live longer and can weigh up to several hundred kilograms, contain much more mercury than smaller fish.

According to Livestrong, adults can eat canned tuna once a week without any risk to their health.

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