
Thunnus albacares
Also Known As
Ahi, Kihada
U.S. wild-caught Pacific yellowfin tuna is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Year-round. |
Source |
U.S. wild-caught from Hawaii, California, U.S. Pacific Island territories, and the high seas. |
Taste |
Yellowfin tuna has a mild, meaty flavor. It’s more flavorful than albacore, but leaner than bluefin. |
Texture |
The meat is firm and moist, with large flakes. |
Color |
Meat is bright red when raw and turns brown to grayish-tan when cooked. |
Health Benefits |
Yellowfin tuna is low in saturated fat and sodium and is a very good source of protein, thiamin, selenium, vitamin B6, and omega-3s. |
Health & Nutrition
Nutrition facts |
|
Serving weight | 100 g (raw) |
Amount per serving | |
Calories | 108 |
Protein | 23.38 g |
Fat, total | 0.95 g |
Saturated fatty acids, total | 0.235 g |
Carbohydrate | 0 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 45 mg |
Selenium | 36.5 mcg |
Sodium | 37 mg |