Pick of the bunch

Sunday Star-Times - Escape - - FRONT PAGE -

Which tinned tuna is best?

Oily fish like salmon and tuna con­tain omega-3 fats, which pro­mote heart health and re­duced in­flam­ma­tion. Canned va­ri­eties are an easy af­ford­able op­tion, but the choice is be­wil­der­ing.

We set out to pro­vide some in­sight by com­par­ing three va­ri­eties within a sin­gle brand. Pams was the brand cho­sen sim­ply be­cause it was the only brand, which had all three va­ri­eties of plain tuna at the time of pur­chase.

Nu­tri­tion com­ment:

Fish oil is pro­moted for a whole range of health rea­sons, and salmon, sar­dines, and tuna are our most com­mon food sources in New Zealand. Cans are the next best thing af­ter fresh fish, but in­creas­ingly the fish is drowned in high sugar, high salt sauces. With plain va­ri­eties, it is im­por­tant to note the fol­low­ing: if canned in oil, the oil is NOT fish oil – it is veg­etable oil such as olive or sun­flower. If canned in brine, the salt (sodium) con­tent will be higher.

Bot­tom line

Since many peo­ple worry about the mer­cury con­tent of canned fish, first choose a trusted brand. Then go for va­ri­eties canned in spring wa­ter as these de­liver the omega-3 fats that are ben­e­fi­cial to health with­out the added fat or salt. ❚

Prod­ucts are tested by Bron­wen King and a ran­domly se­lected group.

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