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Tuna, canned in brine, drained

Tuna canned in brine is fish preserved in a salt and water solution. The figures here describe the tuna after the brine has been drained off. It mainly provides protein, with 25g per 100g, alongside 1g of fat. It also supplies vitamin B12 at 3.4µg per 100g and contains 0.73g of salt per 100g.

Protein is needed for the growth and repair of body tissues. Vitamin B12 supports normal nerve function and the formation of red blood cells. Although the brine has been drained away, some salt remains in the fish, which is worth noting for people monitoring their salt intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

109 kcal

Energy

460 kJ

Graisse

1g

of which saturates

0.3g

Carbohydrate

0g

of which sugars

0g

Fibre

0g

Protéines

25g

Sel

0.73g

Alcool

0g

Eau

74g

Cholestérol

47mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

26µg

Vitamine D

1.1µg

Vitamine E

0.42mg

Vitamin K1

0.25µg

Vitamine C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

0.11mg

Niacin (B3)

10mg

Vitamine B6

0.31mg

Vitamine B12

3.4µg

Folate

3µg

Calcium

10mg

Fer

1.5mg

Magnésium

27mg

Phosphorus

171mg

Potassium

230mg

Sodium

293mg

Zinc

0.9mg

Copper

0.07mg

Sélénium

69µg

Iodine

12µg

Other types of tuna

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Tuna, canned in sunflower oil, drained

159 kcal

25g

6.4g

0g

Tuna, flesh only, baked

136 kcal

32g

0.8g

0g

Tuna, flesh only, raw

107 kcal

25g

0.7g

0g

About these figures

Values are per 100g of the food as described (11 samples, 10 products). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine