Yellowfin Tuna ,Kihada ( Japanese) , Ahi ( Hawai) Gubab has a medium-mild flavor with very firm texture. Compared to other Tunas it is less flavorful than Bigeye but more flavorful than Albacore. The flesh is deep red while raw, is often used for sashimi, and is best not cooked well-done as it looses flavor and becomes like cardboard. main constituent of sushi preparations ,priced fish for japanese cuisine
Nutrition Facts |
||
|---|---|---|
| Serving Size: 100 g Calories 109 | ||
| Amount per serving | % Daily Value* | |
| Total Fat |
0.5 g |
1% |
| Saturated Fat |
0.2 g |
1% |
| Protein |
24 g |
48% |
| Vitamin D |
1.7 μg |
8% |
| Cholesterol |
39 mg |
13% |
| Calcium |
4 mg |
<1% |
| Sodium |
45 mg |
2% |
| Iron |
0.7 mg |
4% |
| Potassium |
441 mg |
9% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. | ||
