SND MindanaoTuna in Surigao City, Caraga

Deskripsiyon
While the consumption of canned tuna accounts for more Americans eating tuna than any other type of fish, it doesn't compare to the wonderfully firm, dense and meaty flavor and texture of fresh tuna. Both canned and fresh tuna are available throughout the year. December is the time to get fresh Hawaiian tuna.
Tuna is found in the warm water areas of the Pacific, Atlantic and Indian Oceans as well as the Mediterranean Sea. People have been enjoying tuna as a food ever since time immemorial. And while fresh tuna has been enjoyed by coastal populations throughout history, smoked and pickled tuna was widely consumed since ancient times.
This chart graphically details the %DV that a serving of Tuna provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Tuna can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Tuna, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
? Health Benefits
? Description
? History
? How to Select and Store
? How to Enjoy
? Individual Concerns
? Nutritional Profile
Health Benefits
Tuna fish are truly a nutrient-dense food. An excellent source of high quality protein, tuna are rich in a variety of important nutrients including the minerals selenium, magnesium, and potassium; the B vitamins niacin, B1 and B6; and perhaps most important, the beneficial omega-3 essential fatty acids. Essential fatty acids are so named because they are essential for our health but cannot be made by the body; they must therefore be obtained from foods. Cold-water fish like tuna are a rich source of the omega-3 essential fats, a form of essential fatty acids in which the standard American diet is sorely deficient. (The other form of essential fatty acids, the omega-6s, are plentiful in a variety of commonly consumed oils such as corn and safflower oil. In fact, the omega-6s are so plentiful in the typical American diet that too much omega-6 is consumed in proportion to omega-3s--an imbalance that promotes inflammation, thus contributing to virtually every chronic disease in which inflammation is a key component.)
Enjoying Tuna or Salmon Just Twice Weekly May Help Raise Omega-3 Levels at Least as Effectively as Daily Fish Oil Supplementation
A small group of healthy women, all pre-menopausal in age, consumed a daily average of 485 mg of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), either by eating salmon and/or albacore tuna, fish rich in omega-3 fats, twice a week or by taking 1-2 capsules of fish oil daily.
After 16 weeks, levels of omega-3s in their red blood cells were measured. In those eating fish, EPA DHA levels increased from an average of 4.0 to 6.2 of total fatty acids. In those taking capsules, EPA DHA levels rose a virtually identical amount, from 4.3 to 6.2% of total fatty acids. EPA in red blood cells increased significantly more rapidly in the fish group than in the capsule group during the first 4 weeks, but rates did not differ significantly between groups thereafter.(Harris WS, Pottala JV, et al., Am J Clin Nutr.)
Wouldn't you rather enjoy a delicious meal that includes a serving of omega-3-rich fish twice a week than swallow a capsule of fish oil every day, especially as gastrointestinal upset, burping and a fishy aftertaste are common side effects of taking fish oil capsules? For links to our quick, easy and palate-pleasing omega-3-rich recipes, click Recipe Assistant and select omega-3s from the list of "nutrients to require."
Cardiovascular Health
Omega-3 fatty acids provide a broad array of cardiovascular benefits. Omega-3s benefit the cardiovascular system by helping to prevent erratic heart rhythms, making blood less likely to clot inside arteries (which is the ultimate cause of most heart attacks), and improving the ratio of good (HDL) cholesterol to potentially harmful (LDL) cholesterol. And, as mentioned above, omega-3s reduce inflammation, which is a key component in the processes that turn cholesterol into artery-clogging plaques. In a recent population-based prospective study, modest consumption of tuna was actually found to be associated with lower risk of death from ischemic heart disease in individuals 65 years and older.
Tuna is also a very good source of vitamin B6, which, along with folic acid, lowers levels of homocysteine. Homocysteine, an intermediate compound produced during the methylation cycle, is directly damaging to artery walls, and elevated blood levels of homocysteine are considered an important risk factor for atherosclerosis.
Increases Heart Rate Variability-A Measure of Heart Muscle Function
Yet another way in which consuming fish rich in omega-3 fats, such as tuna, promotes cardiovascular health is by increasing heart rate variability (HRV), a measure of cardiac function, in as little as three weeks, according to a study published in the April 2005 issue of Chest.
By providing greater variability between beats, the marine omega 3 fatty acids, EPA and DHA, reduce the risk of arrhythmia and/or sudden death. HEALTH BENEFITS OF TUNA: Tuna is an excellent source of protein and omega-3 fatty acids EPA and DHA, potassium, selenium and vitamin B12. It is a very good source of niacin and phosphorus, and essential in preventing various diseases such as; Stroke, Blood Pressure, Alzheimer?s, Cardiovascular, Macular Degeneration and Cancer Try our "SNDMindanaoTuna" & taste the differents... (Call us or text for delivery #09125028365).