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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutrient-dense food providing high-quality protein, Vitamin D, and heart-healthy omega-3 fatty acids. While it is higher in calories than water-packed tuna, the oil helps with the absorption of fat-soluble vitamins and provides satiety. It is also an excellent source of selenium, which supports immune and thyroid health.
Canned light tuna in oil is a protein powerhouse, containing approximately 29.13g of protein per 100g. This makes it an ideal food for muscle building, tissue repair, and maintaining fullness throughout the day.
Yes, it is highly keto-friendly because it contains 0g of carbohydrates and is rich in both protein and fats. The oil packing adds healthy fats that help individuals meet their daily macronutrient goals on a ketogenic or low-carb diet.
While 'light' tuna (typically skipjack) is lower in mercury than 'white' (albacore) tuna, it is generally recommended to limit consumption to 2-3 servings per week. This helps minimize potential mercury exposure while still reaping the benefits of its omega-3 content.
Draining is optional and depends on your recipe and caloric goals. The oil is infused with tuna flavor and can be used as a base for salad dressings or pasta sauces, but removing it will significantly reduce the total calorie and fat content of the meal.
Pure canned tuna in oil is naturally gluten-free. However, you should always check the ingredient label for added vegetable broths or seasonings, as some additives may contain hidden sources of gluten.
canned light tuna in oil is a versatile ingredient found in cuisines around the world. With 198 calories per 100g and 29.13 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 7 recipes featuring canned light tuna in oil with step-by-step instructions.
Browse recipes →Once opened, never store the tuna in the original metal can. Transfer the leftovers to an airtight glass or plastic container and keep them in the refrigerator for no more than 2 to 3 days.
Discard the tuna if it has a pungent, sour, or unusually metallic smell, or if the meat appears discolored or slimy. Additionally, never open or consume tuna from a can that is bulging, leaking, or severely dented.
'Light' tuna usually comes from skipjack or yellowfin species and has a darker color and stronger flavor. It is generally preferred for its lower mercury content compared to 'white' tuna, which comes from albacore.
Yes, canned tuna is fully cooked during the canning process and is safe to eat immediately upon opening. It is a convenient, 'ready-to-eat' protein source for salads, sandwiches, or quick snacks.