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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sushi-grade tuna is highly nutritious, offering 23.33g of protein per 100g with very little fat. It is an excellent source of omega-3 fatty acids for heart health, Vitamin B12 for nerve function, and selenium, which acts as a powerful antioxidant.
Yes, it is an ideal food for weight management because it is very high in protein and low in calories, containing only 108 calories per 100g. The high protein content helps promote satiety and supports lean muscle maintenance during a calorie deficit.
Absolutely. With 0g of carbohydrates and high protein content, sushi-grade tuna is perfectly suited for ketogenic and low-carb diets. It provides essential nutrients without impacting blood sugar or ketosis.
Pure sushi-grade tuna is naturally gluten-free. However, if you are eating it in a restaurant, be mindful of cross-contamination or added ingredients like soy sauce and tempura crunch, which do contain gluten.
While not a strictly regulated FDA term, 'sushi-grade' generally means the fish has been flash-frozen at very low temperatures to kill parasites, making it safer for raw consumption. It also indicates the highest level of freshness and quality available.
Yes, you can cook it, though it is prized for being eaten raw or lightly seared. Because it is very lean, it is best cooked to medium-rare; overcooking will result in a dry, tough texture.
For optimal safety and flavor, sushi-grade tuna should be consumed the same day it is purchased. If necessary, you can store it in the coldest part of your refrigerator for up to 24 hours, but the quality declines rapidly.
sushi-grade tuna is a versatile ingredient found in cuisines around the world. With 108 calories per 100g and 23.33 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 1 recipes featuring sushi-grade tuna with step-by-step instructions.
Browse recipes →Fresh tuna should have a vibrant red or deep pink color and a clean, mild scent of the ocean. Avoid tuna that looks dull, brown, or slimy, or has a strong, pungent 'fishy' odor.
While 'sushi-grade' indicates the fish was handled to minimize parasite risk, eating raw seafood always carries some risk of foodborne illness. It is generally safe for healthy adults, but pregnant women and immunocompromised individuals should avoid raw preparations.
Like most large predatory fish, tuna contains methylmercury. While it is safe for most people to eat in moderation (about 2-3 times per week), it is recommended to vary your seafood intake with lower-mercury options like salmon or shrimp.