Tuna and Salmon are rich in fish oil and fatty acids Omega 3. Salmon has far more calories and fat content compared to tuna which is rich in protein. Tuna intake in the US is more than twice the volume of salmon, with over 1 billion pounds per year. Salmon is more costly (especially wild salmon caught) and is more likely to be evaluated as a delicacy. Tuna has a higher mercury content, so pregnant women and children are usually advised to avoid it.
Tuna and salmon
Tuna is a big, muscular flesh fish which depends on the variety, from pink to dark red. The colour derives from myoglobin, a protein that stores oxygen in the muscles. When heated, Myoglobin breaks down fast. Cooked tuna looks more grey than raw tuna, thus. A popular tuna variety is an albacore or longfin tuna. It has lighter flesh and a more delicate flavour, mostly grilled or seeded. Albacore canned tuna is usually called white tuna. Another common species is yellowfin tuna. The scale is smaller and the red is darker. Sometimes used for sushi, this variety can also be seeded or grilled. The Hawaiian name ahi is also known for its yellowfin tuna.
Salmon flesh varies between pink and deep reddish-orange. This is because of its diet of Krill and small crustaceans. These carotenoids are rich in colours, i.e. astaxanthin. Astaxanthin is stable, so unlike tuna, even when cooked, salmon remains red. Coho, Chinook and Sockeye are popular types of wild salmon, and they are found in the Pacific Ocean. It’s almost always farmed when you choose Atlantic salmon instead. There are minor flavouring variations, but salmon are usually defined as flavoured, oily, or fishy rather than tuna.
Tuna vs. Salmon
In comparison with these two, tuna and salmon, where we want to dig deeper, their nutritional values are the most important criteria. To evaluate its nutritional content, some well-known proven findings regarding these fish need to be taken into account.
If we look at some obvious facts, we can notice that tuna is far richer in vitamins than salmon. In particular, tuna is rich in vitamin A, whereas Salmon is exceptionally low in vitamin A . both the fishes lack in vitamin C.
The minerals are nearly equally rich, but each is rich in certain specific minerals, with the tuna being particularly rich in phosphorus and magnesium and salmon is rich in copper and potassium. As far as cholesterol is concerned, the difference of 6 mg indicates that tuna is lower. In addition, the sugars and the glycemic index are also low in foods. It should also be mentioned that, though, everything is lower in saturated fat salmon.
Other than the nutritional content, the health impact of these fish is also an important aspect. Based on certain scientific studies, it has been found that these foods impact our health unexpectedly positively. Surprisingly, both reduce the likelihood of cancer. Salmon is known to improve your vision due to its abundance of omega-3 fats. However, it appears that tuna for several reasons is even better for your health. First of all the protein content is very high, which is amazing for your blood, skin, hair, and nails.
Tuna also prevents cardiovascular diseases. It also decreases the possibility of obesity and enhances your immune system. Thus, all these facts may be taken into account, both of which are very nutritious, in this field too tuna surpasses salmon.
Which one is healthier tuna or salmon?
- Salmon has a high protein content, omega-3 fatty acids, and a high source of cholesterol (23-214 mg/100 g).
- Wild salmon is a major omega-3 source (DHA and EPA), essential to the structure and function of the brain.
- Farmed salmon may contain high concentrations of dioxins and biphenyls polychlorinated (PCB) and reduced levels of omega-3 than wild Salmon.
- However, the advantages of even farmed salmon are still higher than contaminant risks, according to a study published in the Journal of the American Medical Association. The omega-3 type may not contribute to other important health functions.
- Omega-3 Fatty Acids Tuna is a healthy source of (300mg per serving). The omega-3 level in canned tuna, however, is uncertain, since a large proportion of the oils in omega-3 can be destroyed by processing. Tuna is a decent protein source, too.
- Tuna also contains varying levels of Mercury because the concentration of mercury in farm tuna is strongly related to lipid content, which implies that the level of mercury intake of tuna with naturally higher fat content may help.
- The tuna is fat (both saturated and polyunsaturated fat) and has lower calories than the salmon and a cholesterol level of up to 100g. There’s even more protein in tunas.
The several nutritional principles and health impacts referenced above are very healthy food options for both salmon and tuna. In terms of their utter health and nutritional consistency, we can all accept that salmon excels in nearly all things. We are also more susceptible to choosing tuna as it is usually cheaper in almost any part of the world than salmon.
Salmon is an important source of vitamin D for the absorption of calcium and bone health. Vitamin D also contributes greatly to the immune system and our brain health. Moreover, some researchers have associated the high risk of certain cancer, a disease in the heart, multiple sclerosis and depression to low levels of this vitamin. Salmon is also a better source of omega-3 fats in comparison to tuna. These are vital fats, you need to add additional food rich in these nutrients in your diet.
Thus, while both of them are rich in nutrients, salmon is advanced because of their good omega-3 and D fats. Besides that, if you want more protein and fewer calories for each serving, tuna is a simple winner. The best choice is based on your wellbeing and taste. Choose Salmon, if you want more protein and fewer calories and if you want to improve your consumption of Omega 3 and Vitamin D, consume tuna.