Wellness Trends
Canned tuna

The contraindications of canned tuna: is it really bad? Here’s how to choose it based on color and quality.

Canned tuna is one of those foods found in almost every home: a high-protein, easy-to-use food for a quick salad or fresh pasta dish. Tuna is a great health food, but fresh tuna is difficult to find and often has quite high prices. The one in cans, on the other hand, is readily available in every supermarket. However, there are contraindications to tuna associated with the quality of the product .

Let’s see if canned tuna is bad and how to choose the best one.

Tuna: pros and cons of small formats and cans

Choosing the larger sizes is much better than the smaller ones. The fish, in fact, maintains its properties better, as it is more compact and less chopped. Keep in mind that a small can is not ideal for holding a block of muscle. As a result, a thick small container can consist of the remains of a canned slice in large ones. Thus, you risk eating poor quality cooked ground fish.

Canned tuna
Canned tuna

The tin where the tuna is stored can be harmful to health. Most often, these are processed and contain harmful substances that the tuna absorbs during the storage period. For this reason it is always better to choose glass jars that better maintain the nutritional properties of the fish and do not contain harmful substances.

Furthermore, in the jars you can directly observe the color and quality of the tuna. If it has a nice pink color, it indicates freshness. Conversely, if it has a grayish pink or yellowish pink color it means that it is not fresh.

Canned tuna: is it bad for cholesterol?

In a healthy person, fresh or canned tuna is essential for a balanced diet, as long as it is of good quality. Omega 3 present in tuna raise HDL cholesterol levels, which is useful for improving circulation and preventing strokes and heart attacks.

Those with high cholesterol problems are always advised to follow a low-fat diet. This means that it is always better to avoid the consumption of foods preserved in oil, including tuna. Therefore, in these we recommend the consumption of fresh or canned but natural tuna .


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