A 1/2 fillet of fresh cooked skipjack tuna contains around 203 calories. Tuna is a popular seafood that is known for its unique flavor and high nutritional value.

In addition to being a good source of lean protein, cooked tuna fillet is also low in fat and carbohydrates. It is also rich in several important vitamins and minerals, such as vitamin B12, vitamin D, and potassium.

In this article, we'll explore the nutritional value, health benefits, and possible risks associated with eating cooked tuna fillet. We'll also provide some cooking and serving suggestions to help you enjoy this delicious seafood dish.

Calories in Cooked Tuna Fillet

A 1/2 fillet of fresh cooked skipjack tuna contains around 203 calories. This makes it a good option for those who are watching their calorie intake, as it provides a filling and satisfying meal without adding too many calories to your diet.

Protein Content of Cooked Tuna Fillet

Cooked tuna fillet is a good source of lean protein, providing around 24 grams of protein per 100 grams of tuna. Protein is an essential nutrient that plays a crucial role in building and repairing tissues in your body. Eating enough protein can also help you feel full and satisfied for longer periods of time.

Fat Content of Cooked Tuna Fillet

Cooked tuna fillet is low in fat, with only around 2.2 grams of fat per 100 grams of tuna. This makes it a good option for those who are trying to maintain a healthy weight or reduce their overall fat intake.

Carbohydrate Content of Cooked Tuna Fillet

Cooked tuna fillet is low in carbohydrates, with only around 0.5 grams of carbohydrates per 100 grams of tuna. This makes it a good option for those who are following a low-carbohydrate diet or trying to reduce their overall carbohydrate intake.

Fiber Content of Cooked Tuna Fillet

Cooked tuna fillet is not a significant source of dietary fiber, with only around 0 grams of fiber per 100 grams of tuna. This means that you should make sure to include other sources of fiber in your diet to promote healthy digestion and overall health.

Vitamins and Minerals in Cooked Tuna Fillet

Cooked tuna fillet is a rich source of several important vitamins and minerals, including vitamin B12, vitamin D, and potassium. Vitamin B12 is essential for the health of your nervous system and can also help prevent anemia. Vitamin D is important for bone health and can also boost your immune system. Potassium is important for maintaining healthy blood pressure and can also reduce your risk of stroke and heart disease.

Health Benefits of Cooked Tuna Fillet

Eating cooked tuna fillet can provide several health benefits, including improved heart health, weight management, and increased energy levels. Tuna is rich in omega-3 fatty acids, which can help reduce your risk of heart disease and stroke. It is also a good source of lean protein, which can help you maintain a healthy weight and increase your energy levels.

Cooking and Serving Suggestions for Tuna Fillet

Cooked tuna fillet can be enjoyed in a variety of ways, from simple grilled or pan-seared preparations to more complex recipes like tuna steak with a teriyaki glaze or tuna noodle casserole. It pairs well with a variety of flavors, including citrus, herbs, and spices. Tuna can also be used in salads, sandwiches, and wraps for a quick and easy meal.

Varieties of Tuna and Their Nutritional Value

There are several different varieties of tuna, including skipjack, albacore, and bluefin. Skipjack is the most commonly consumed type of tuna and is typically lower in mercury than other types of tuna. Albacore is another popular type of tuna that is high in omega-3 fatty acids. Bluefin is the largest and most expensive type of tuna, and is also high in mercury.

Concerns and Risks Associated with Eating Tuna Fillet

One of the main concerns associated with eating tuna fillet is its potential mercury content. Mercury is a toxic metal that can accumulate in fish and seafood, and can be harmful to your health if consumed in large quantities. To reduce your exposure to mercury, it is recommended to limit your consumption of certain types of fish (including bluefin tuna) and to choose smaller and younger fish whenever possible. Pregnant and breastfeeding women and young children should also avoid consuming large amounts of fish with high mercury levels.