Tuna

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Tuna

Tuna (/ˈtuːnə/ or /ˈtjuːnə/; from Latin Thunnus) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the mackerel family (Scombridae).

Etymology

The term "tuna" ultimately derives from Thunnus, the Latin form of the Ancient Greek: θύννος (thýnnos), lit. 'tunny-fish' – which is in turn derived from θύνω (thýnō), "rush, dart along".

Description

Tuna are fast swimmers, and some species are capable of speeds of up to 75 km/h (47 mph). Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an oxygen-binding molecule, which tuna express in quantities far higher than most other fish. The presence of large amounts of myoglobin allows tuna to effectively deliver oxygen to their muscles and maintain their high activity levels.

Species

There are several species of tuna, including the Albacore (Thunnus alalunga), Yellowfin tuna (Thunnus albacares), Bluefin tuna (Thunnus thynnus), Bigeye tuna (Thunnus obesus), and Blackfin tuna (Thunnus atlanticus).

Health Benefits

Tuna is a good source of essential nutrients, such as omega-3 fatty acids, high quality protein, selenium, and Vitamin D. It is also low in saturated fat and cholesterol, making it a healthy choice for those with heart disease or high blood pressure.

Related Terms

  • Scombridae: The family of mackerels, tunas, and bonitos.
  • Myoglobin: An oxygen-binding molecule found in muscle tissue.
  • Omega-3 fatty acids: A type of polyunsaturated fat that is beneficial for heart health.

External links

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