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If Tuna is Healthy 

Tuna is one of the more oily fish consumed in Ecuador and the world. Their meat has a 12% fat, which makes it a fatty fish, but it is a fat rich in omega-3 fatty acids, which helps lower cholesterol and blood triglycerides and make blood more fluid, which decreases the risk of atherosclerosis and thrombosis. 

For this reason, we recommend the consumption of tuna and other oily fish in the event of cardiovascular disease. Tuna is the fish common in the diet that has more content of high biological value protein (23 grams per 100 grams), superior even to meat. 

Compared with most fish, the highlights of their nutritional composition range of vitamins and minerals. 

Among the highlights B vitamins B2, B3, B6, B9 and B12. The content of the latter exceeds that of meat, eggs and cheese, natural food sources of this vitamin. 

The proportion of the remaining outstanding water-soluble vitamins in tuna compared to most fish, although the amount is not significant when compared with that contained in other foods rich in these nutrients such as whole grains, legumes, green leafy vegetables or meat in general. These vitamins can use the energy nutrients (carbohydrates, fats and proteins). In addition, various processes involved in functional importance as the formation of red blood cells, synthesis of genetic material and the functioning of the nervous system of defenses, among others. 

Tuna also contains significant amounts of fat soluble vitamins (fat soluble) as A and D. The first contributes to the maintenance, growth and repair of the mucous membranes, skin and other body tissues. It also promotes resistance to infection and is necessary for the development of the nervous system and night vision. 

Also involved in bone growth and participates in the production of enzymes in the liver and adrenal sex hormones. For its part, vitamin D promotes calcium absorption and its attachment to bone, and regulating the level of calcium in the blood. 

With regard to minerals, phosphorus and magnesium excel in the nutritional composition of tuna, without neglecting their content in iron and iodine. Phosphorus is present in bones and teeth, aids in the nervous system and muscular activity, and participates in energy production processes. 

Magnesium is related to the functioning of the bowel, nerves and muscles, and also forms part of bones and teeth, enhances immunity and has a mild laxative effect. 

Iron is necessary for the formation of hemoglobin, a protein that carries oxygen from the lungs to all cells, and prevents adequate intake of iron deficiency anemia. 

Iodine is essential for the proper functioning of the thyroid gland regulates many metabolic functions, as well as fetal growth and brain development. 

The drawback to tuna health is limited to those with hyperuricemia and gout, given its content in purines, which transform the body into uric acid.