View Full Version : Tuna in water vs Tuna in oil
Ok I just searched through 1 full year worth of posts on tuna... and I didn't find an answer, so here's yet another tuna post.
The difference:
Tuna in water has 0.5 g of fat and 15 g of protein per serving (65 calories). Tuna in oil has 7 g of fat and 16 g of protein (130 calories). The oil used seems to be sunflower (on the can I checked anyways).
Before everyone says that "in water" is better, is the oil type really that bad? I'm going to be starting a low-carb diet in the next week or two which usualy means proteins and fats need to go up. Is tuna in oil a good choice then, or is it still a bad idea (ie. you can get much better fats from other sources)?
atrain11b
05-09-08, 1:53 pm
Good question, in to see the answer on this.
I myself use tuna in oil on days I need to make cals, yet don't do that very often.
simpleguy
05-09-08, 1:53 pm
yeah I agree that upping your fats is a must when going on low-carbs; but if it's hydrogenated oil (most of them are like this) then definitely go for tuna in water... if it's only sunflower oil, not refined, I guess you can have it
LegendKillerJosh
05-09-08, 2:21 pm
yeah I agree that upping your fats is a must when going on low-carbs; but if it's hydrogenated oil (most of them are like this) then definitely go for tuna in water... if it's only sunflower oil, not refined, I guess you can have it
Oils are only hydrogenated to make them solid (like in a twinkie or other bullshit like that). The oil in Tuna is good stuff, unsaturated fats. I'd definitely go with that, especially on a low carb diet.
simpleguy
05-09-08, 2:42 pm
Oils are only hydrogenated to make them solid
what do you make fries with??
InkdMuscle
05-09-08, 2:57 pm
Personally either way its gonna be up to your macros. IMO i really dont care how it fits into my macro(the oil one) I chalk it up to taste. I would rather supp my fats and adding calories other ways. To me having the slimy taste of the oil in the tuna doesnt cut it. No matter how u spice it.
Hoffdogg
05-09-08, 3:06 pm
Personally either way its gonna be up to your macros. IMO i really dont care how it fits into my macro(the oil one) I chalk it up to taste. I would rather supp my fats and adding calories other ways. To me having the slimy taste of the oil in the tuna doesnt cut it. No matter how u spice it.Exactly what I was thinking. I would rather get some good PB or something for the fat.
Currently, I eat tuna in water and then just add my own EVOO to it if I need some more fat. That way I KNOW what I am getting. Also, it allows me to mix in some almonds with the tuna, which I really like the taste of.
h 3 L L b 0 y
05-10-08, 8:37 am
Whichever ones damn cheaper at the supermarket!
LegendKillerJosh
05-10-08, 10:46 am
what do you make fries with??
I have no idea what kind of oil/grease/pure lard they use.
simpleguy
05-10-08, 12:10 pm
I have no idea what kind of oil/grease/pure lard they use.
lol, idk, the best sold oil in my country is the regular sunflower oil which is hydrogenated (and it's in liquid form)... and of course, it's the cheapest
rockhaxor
05-10-08, 5:30 pm
Oils that mostly come in a solid form are partially hydrogenated like margarine or Crisco. Not all that healthy for you.
Foods such as fries in Fast food restaurants are cooked in peanut oil which is a monounsaturated fat. It is one of the healthy vegetable based oils that has a high smoke point which makes it favorable for fried foods. I am not saying go eat fast food but just trying to offer some insight to the question posed above.
Sunflower oil is higher in polyunsaturated fats, (one of the healthy choices) but do also have omega-6 fatty acids, which most doctors now recommend.
To me having the slimy taste of the oil in the tuna doesnt cut it. No matter how u spice it.
Really? I find tuna in oil has WAY more flavor and it goes down easier so you can eat it without needing to drink anything. Meh, personal preference I guess...
As with the hydrogenated oil... I did some reading and "In general, the more SOLID the oil is, the more hydrogenated it is". So there you go, it needs to be hard like margarine or something (I keep reading that margarine is in fact fully hydrogenated?). But... "deep-fried foods served in fast food joints are fried in PARTIALLY hydrogenated oils". Partially? For fucks sake... Back to square one...
I still don't know the quality of oil used in tuna cans... I guess it can't be that bad, but I might as well just use tuna in water and add some good olive oil in to bump the calories. Same end result but probably a little healthier.
The italian dark meat tuna in olive oil is a great variation to a fatty fish like salmon.
It's very healthy for you, and italians have been making sauces with it for years.
That's one of the reasons their Christmas meal is dubbed, "7 Fishes"