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Low fat, high protein, source of omega-3
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 can (medium) of Light tuna (120 g) has 139 calories. That works out to 116 calories per 100 g. It contains 0 g of carbs, 30.6 g of protein, 1.2 g of fat and 0 g of fiber. Its 96 µg of Selenium covers 175% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
116
KCAL / 100G
Carbs
0g
· 0% DV
Protein
25.5g
· 51% DV
Fat
1g
· 1% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 92% · Fat 8%
Vitamins
B12
2.2µg · 92% DV
B3
10.5mg · 66% DV
B6
0.8mg · 47% DV
Vitamin D
3µg · 15% DV
Minerals
Selenium
80µg · 145% DV
Iodine
50µg · 33% DV
Phosphorus
220mg · 31% DV
Sodium
290mg · 13% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 116 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 0:1
Below the ideal 4:1 — a good omega balance.
Light tuna usually comes from smaller species such as skipjack or yellowfin, while white tuna is typically albacore. Light tuna has a darker color and stronger flavor, and it is generally lower in mercury than albacore.
Draining helps remove excess packing liquid and can reduce sodium intake, depending on the product. For tuna packed in oil, draining also removes some of the added oil; rinsing is optional but may reduce flavor.
Transfer leftover tuna from the can to a covered glass or food-safe container and refrigerate it. It is best used within 3 to 4 days.
Yes, opened tuna can be frozen in an airtight container if you will not use it soon. Thaw it in the refrigerator; its texture may be slightly softer after thawing.
It works particularly well after training as part of a protein-containing meal that supports recovery. Before exercise, pair a smaller serving with an easy-to-digest carbohydrate such as bread, rice, or potatoes.
Lemon, leafy greens, tomatoes, peppers, herbs, and beans pair well with tuna. Combining it with whole-grain bread, potatoes, rice, or legumes makes a more complete and satisfying meal.
It is better to vary your seafood choices rather than rely on tuna every day. Rotate it with fish such as salmon, sardines, trout, or anchovies; pregnant or breastfeeding people and young children should follow local guidance on fish intake and mercury exposure.
All tuna can contain some mercury, but canned light tuna is generally considered a lower-mercury choice than albacore or white tuna. Frequency and portion size still matter, especially for people in sensitive groups.
Tuna and mayonnaise can fit into a balanced meal, but generous amounts of mayonnaise make the dish more energy-dense and higher in fat. Greek yogurt, mustard, lemon juice, herbs, and diced vegetables are lighter alternatives for a creamy tuna salad.
Brief heating does not meaningfully remove the protein from tuna. Since canned tuna is already cooked, prolonged high heat is more likely to dry it out and affect its texture than to improve it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.