Tuna are sea water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of 70 kilometres per hour (43 mph) or more.
Food features:Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red.
Place of origin:Increasing quantities of high-grade tuna are reared in net pens and fed bait fish. In Australia, former fishermen raise southern bluefin tuna, Thunnus maccoyii, and another bluefin species.Japan is the biggest tuna consuming nation and is also the leader in tuna farming research.
Nutrition:Tuna is an oily fish, and therefore contains a high amount of Vitamin D. A can of tuna in oil contains about the Adequate Intake (AI) of the US Dietary Reference Intake of vitamin D for infants, children, men, and women aged 19–50 - 200 IU.
Dietotherapy function:Canned tuna can also be a good source of omega-3 fatty acids. It sometimes contains over 300 milligrams (0.011 oz) per serving.