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Tuna, canned, drained

BLS 4.0 food: Tuna canned, drained (Thunfisch im eigenen Saft, Konserve, abgetropft), code T121902 · cross-reference USDA FDC #171986

Per portion (100 g)

95 kcalenergy

22.9 gprotein

0 gfibre

0.41 gfat

0 gcarbohydrate

132 mgEPA + DHA

EFSA has assessed the benefits of eating fish against exposure to methylmercury. As a precaution, plans include at most 4 fish meals a week (an app rule). EFSA

Verified benefits — authorised EU health claims

Tuna, canned, drained meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.

Protein contributes to a growth in muscle mass.

✓ 96 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 96 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 96 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

EPA and DHA contribute to the normal function of the heart.

✓ 132 mg EPA+DHA per 100 g; condition for "source of omega-3": at least 40 mg EPA+DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of EPA and DHA per day.

EUR-Lex EU Commission NIH ODS

DHA contributes to maintenance of normal brain function.

✓ 109 mg DHA per 100 g; condition: at least 40 mg DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of DHA per day.

EUR-Lex EU Commission

DHA contributes to the maintenance of normal vision.

✓ 109 mg DHA per 100 g; condition: at least 40 mg DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of DHA per day.

EUR-Lex EU Commission

Show 25 more authorised claims

Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.

✓ 1.5 µg per 100 g = 29 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin D contributes to the maintenance of normal bones.

✓ 1.5 µg per 100 g = 29 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin D contributes to the maintenance of normal muscle function.

✓ 1.5 µg per 100 g = 29 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin D contributes to the maintenance of normal teeth.

✓ 1.5 µg per 100 g = 29 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin D contributes to the normal function of the immune system.

✓ 1.5 µg per 100 g = 29 % of the EU NRV (5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal energy-yielding metabolism.

✓ 16.1 mg per 100 g = 100 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal psychological function.

✓ 16.1 mg per 100 g = 100 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to the maintenance of normal skin.

✓ 16.1 mg per 100 g = 100 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to the reduction of tiredness and fatigue.

✓ 16.1 mg per 100 g = 100 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to normal psychological function.

✓ 0.95 mg per 100 g = 68 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to normal red blood cell formation.

✓ 0.95 mg per 100 g = 68 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the normal function of the immune system.

✓ 0.95 mg per 100 g = 68 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the reduction of tiredness and fatigue.

✓ 0.95 mg per 100 g = 68 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the regulation of hormonal activity.

✓ 0.95 mg per 100 g = 68 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal functioning of the nervous system.

✓ 2.2 µg per 100 g = 88 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal psychological function.

✓ 2.2 µg per 100 g = 88 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal red blood cell formation.

✓ 2.2 µg per 100 g = 88 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to the normal function of the immune system.

✓ 2.2 µg per 100 g = 88 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to the reduction of tiredness and fatigue.

✓ 2.2 µg per 100 g = 88 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Phosphorus contributes to the maintenance of normal bones.

✓ 172 mg per 100 g = 25 % of the EU NRV (700 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to normal spermatogenesis.

✓ 80.4 µg per 100 g = 146 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the maintenance of normal hair.

✓ 80.4 µg per 100 g = 146 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the maintenance of normal nails.

✓ 80.4 µg per 100 g = 146 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the normal function of the immune system.

✓ 80.4 µg per 100 g = 146 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the normal thyroid function.

✓ 80.4 µg per 100 g = 146 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Also low in saturated fat — which relates to the authorised claims: “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”

Goals this food supports

⚖️ Lose weight 💪 Build & keep muscle ❤️ Heart health 🩸 Blood flow & blood vessels 💞 Sexual health & fertility 🧠 Strong brain & focus 🙂 Mood & psychological function ⚡ More energy, less tiredness 🦴 Strong bones & teeth 🛡️ Immune system ✨ Healthy skin 💇 Hair & nails 👁️ Eyes & vision 🩸 Healthy blood & iron 🌱 Long life & healthy ageing 🦋 Thyroid function

Full nutrient profile

Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).

Energy & macronutrients

Nutrient	per 100 g	per 100 g	%NRV	Origin
Energy	95 kcal	95 kcal		BLS `ENERCC` · Calculated by formula
Protein	22.9 g	22.9 g		BLS `PROT625` · Laboratory analysis
Fat	0.41 g	0.41 g		BLS `FAT` · Laboratory analysis
Carbohydrate (available)	0 g	0 g		BLS `CHO` · Calculated by formula
Sugars (total)	0 g	0 g		BLS `SUGAR` · Calculated by formula
starch	0 g	0 g		BLS `STARCH` · Übernommener Wert
fibreSoluble	0 g	0 g		BLS `FIBSOL` · Musterberechnung
Water	74.6 g	74.6 g		BLS `WATER` · Laboratory analysis
Salt	0.9 g	0.9 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 100 g	%NRV	Origin
Saturated fat	0.16 g	0.16 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.06 g	0.06 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.16 g	0.16 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.14 g	0.14 g		BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.0 g	0.0 g		BLS `F18:3CN3` · Laboratory analysis
EPA	22.4 mg	22.4 mg		BLS `F20:5CN3` · Laboratory analysis
DHA	109 mg	109 mg		BLS `F22:6CN3` · Laboratory analysis
EPA + DHA (long-chain omega-3)	132 mg	132 mg		BLS
omega6	0.02 g	0.02 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.01 g	0.01 g		BLS `F18:2CN6` · Laboratory analysis
Oleic acid	0.04 g	0.04 g		BLS `F18:1CN9` · Laboratory analysis
Cholesterol	52.3 mg	52.3 mg		BLS `CHORL` · Laboratory analysis

Vitamins

Nutrient	per 100 g	per 100 g	%NRV	Origin
Vitamin A	0 µg	0 µg	0 %	BLS `VITAA` · Calculated by formula
Vitamin D	1.5 µg	1.5 µg	29 %	BLS `VITD` · Calculated by formula
Vitamin E	0.52 mg	0.52 mg	4 %	BLS `VITE` · Laboratory analysis
Vitamin K	1 µg	1 µg	1 %	BLS `VITK` · Calculated by formula
Riboflavin (vitamin B2)	0.09 mg	0.09 mg	6 %	BLS `RIBF` · Laboratory analysis
Niacin (vitamin B3)	16.1 mg	16.1 mg	100 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	0.19 mg	0.19 mg	3 %	BLS `PANTAC` · Scientific literature reference Health, D. o; Nutrient analysis of fish and fish products; 2013
Vitamin B6	0.95 mg	0.95 mg	68 %	BLS `VITB6` · Laboratory analysis
Biotin	2.7 µg	2.7 µg	5 %	BLS `BIOT` · Scientific literature reference Health, D. o; Nutrient analysis of fish and fish products; 2013
Folate	8.2 µg	8.2 µg	4 %	BLS `FOL` · Calculated by formula
Vitamin B12	2.2 µg	2.2 µg	88 %	BLS `VITB12` · Laboratory analysis

Minerals & trace elements

Nutrient	per 100 g	per 100 g	%NRV	Origin
Sodium	360 mg	360 mg		BLS `NA` · Laboratory analysis
Potassium	226 mg	226 mg	11 %	BLS `K` · Laboratory analysis
Calcium	10 mg	10 mg	1 %	BLS `CA` · Aggregated from several sources reference The Swedish Food Agency; The Swedish Food Agency food database; 2024 Public Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021 Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020
Magnesium	26.6 mg	26.6 mg	7 %	BLS `MG` · Laboratory analysis
Phosphorus	172 mg	172 mg	25 %	BLS `P` · Laboratory analysis
Iron	1.3 mg	1.3 mg	10 %	BLS `FE` · Laboratory analysis
Zinc	0.73 mg	0.73 mg	7 %	BLS `ZN` · Laboratory analysis
Iodine	15 µg	15 µg	10 %	BLS `ID` · Laboratory analysis
Selenium	80.4 µg	80.4 µg	146 %	USDA FDC 171986
Copper	0.05 mg	0.05 mg	5 %	BLS `CU` · Aggregated from several sources reference U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov. Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020 Norwegian Food Safety Authority, Norwegian Food Composition Database 2023 Public Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021
Manganese	0.02 mg	0.02 mg	1 %	BLS `MN` · Aggregated from several sources reference US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
fluoride	0.02 mg	0.02 mg		BLS `FD` · Other nutrient database reference US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019

Essential amino acids

Nutrient	per 100 g	per 100 g	%NRV	Origin
Histidine	1.6 g	1.6 g		BLS `HIS` · Laboratory analysis
Isoleucine	1.1 g	1.1 g		BLS `ILE` · Laboratory analysis
Leucine	1.8 g	1.8 g		BLS `LEU` · Laboratory analysis
Lysine	2.1 g	2.1 g		BLS `LYS` · Laboratory analysis
Methionine	0.7 g	0.7 g		BLS `MET` · Laboratory analysis
Phenylalanine	0.96 g	0.96 g		BLS `PHE` · Laboratory analysis
Threonine	1.1 g	1.1 g		BLS `THR` · Laboratory analysis
Tryptophan	0.31 g	0.31 g		BLS `TRP` · Laboratory analysis
Valine	1.3 g	1.3 g		BLS `VAL` · Laboratory analysis

Sources

Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
FoodData Central — USDA Agricultural Research Service
Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
EU Register of nutrition and health claims made on foods — European Commission
Omega 3Fatty Acids — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin D — fact sheet for health professionals — NIH Office of Dietary Supplements
Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin B6 — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin B12 — fact sheet for health professionals — NIH Office of Dietary Supplements
Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
Scientific Opinion on health benefits of seafood consumption in relation to methylmercury (2014) — European Food Safety Authority

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.

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