Back then, tuna was not considered consumable according to the samurais. However, it is now the most consumed fish in Japan. Back in 1903, albacore, one of the many species of tuna that has no commercial value, made its breakthrough when there was a sardine shortage. This lead to cannery filling of albacore.
Some of the health benefits of tuna are preventing coronary heart diseases, lowering blood pressure and preventing Alzheimer’s disease.
Nutrients found in Tuna
Tuna is the best source of protein and does not lose its nutritional value even during the canned processing. It is rich in omega-3 fatty acids DHA and EPA, potassium, protein, vitamin B12 and selenium. It is an excellent source also of phosphorus and niacin.
Tuna for Stroke Prevention
According to study, fish consumption and stroke are associated with each other especially to people 64 to 98 years of age. During the years of careful study, it is said that of all 4775 adults tested, 626 incident of stroke happened including the 529 of ischemic strokes. Adults who consumed at least 1 to 4 times of intake per week of tuna has 27% lower risk and to those who consumed 5 or more times per week has 30% lower risk compared to those who eat tuna once a month.
Tuna for Blood Pressure
According to international study, this involves 4680 women and men with various ages and with regular intake of tuna, they have proven that omega-3 fatty acids can prevent high blood pressure.
Tuna for Cardiovascular Disease
It is proven that an intake of 1 to 2 servings per week of oily fish or an approximate amount of 250mg of DHA+EPA effectively decreases the risk of coronary heart diseases.
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