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Canned Light Tuna (In Water)

Canned Light Tuna (In Water) is a widely used pantry staple of boned, cooked tuna preserved in liquid (commonly water) and found in cuisines worldwide, from salads and sandwiches to pasta and casseroles. It is known for its convenience, long shelf life, and mild, versatile flavor. Nutrition is a lean source of protein, providing about 19g of protein per 100g, and it also supplies important micronutrients such as vitamin B12 and selenium while remaining low in total fat when packed in water. As a food choice, canned tuna delivers high-quality protein and a favorable fat profile for supporting muscle and overall nutrition; when choosing varieties in water with no added salt you keep sodium low while getting reliable B vitamins and trace minerals.

Lactose free · Gluten free · Processed · ~1.30€/100g

Kinome Health Grade

S+

Optimal

-

Nutrition

Macronutrients per selected portion. Derived from Canned Tuna.

Calories

85 kcal

4% of Daily kcal · low-calorie

Protein

19 g

38% RDI

Fat

0.9 g

0.2g sat fat

Carbs

0.1 g

0% RDI

Sugar

0 g

0% RDI

Fiber

0 g

0% RDI

Salt

0.2 g

4% RDI

Nutrition quality

Scored against dietary guidelines. Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S+ · 10.0 / 10

Healthy alternatives

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Recipes featuring Canned Light Tuna (In Water)

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Frequently asked

Q.01Is Canned Light Tuna (In Water) healthy?

Yes, Canned Light Tuna (In Water) is exceptionally healthy, earning an S Health Grade. It has a strong fat quality profile.

Q.03What NOVA processing level is Canned Light Tuna (In Water)?

Canned Light Tuna (In Water) is NOVA 3 - Processed.

Q.05Is Canned Light Tuna (In Water) lactose free?

Yes, Canned Light Tuna (In Water) is lactose free.

Q.02What are the macros in Canned Light Tuna (In Water)?

100g of Canned Light Tuna (In Water) contains 85 kcal, 19g protein, 0.08g carbohydrates, 0.94g fat, and 0g fiber.

Q.04Is Canned Light Tuna (In Water) gluten free?

Yes, Canned Light Tuna (In Water) is gluten free.

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