Our wild-caught tuna fish in water really is a healthy choice. Not only is it incredibly tasty but Ayam Brand is Halal certified by Jakim and Healthier Choice. We also only use tuna that are not endangered and from biomass that is healthy. This tuna is ideal for cooking at home.
What's more, they pack a nutritional punch as they're high in fibre. Fiber is essential for good digestive health, and consuming Ayam Brand Baked Beans can help meet your fiber needs. A 100g serving of Ayam Brand Baked Beans yields about 4g of fibre, which cna go towards the daily recommended intake of 25g for adults.
No Mercury Worry
Ayam Brand™ selects only small size fishes from two species of tuna: skipjack and small yellowfin. Because the selected tuna are relatively small, they are naturally unlikely to concentrate mercury like big size predators.
Canned light tuna is the better, lower-mercury choice, according to the FDA and EPA. Canned white and yellowfin tuna are higher in mercury, but still okay to eat. Bigeye tuna should be avoided completely, but that species isn't used for canned tuna anyway.
Ayam Brand (simply known as Ayam) is a Singaporean multinational food company, specialising in prepared foods, including seafood, canned fish (sardines, mackerel, tuna) and canned vegetables, especially baked beans.
Ayam Brand™ is compliant with the most stringent regulations in the world covering BPA and all Ayam Brand™ products are totally safe for consumption. Most cans come with linings to protect food from contact with the metal used in the can.
This means that they are always fully cooked in the sealed can and may be eaten straight from the can without the need for additional cooking. However, you can warm them up or use them as ingredient in your favourite cooking recipe.
Mercury Tested
That is why Safe Catch Elite and Ahi, Wild Yellowfin are proven to meet Consumer Reports “Low Mercury” criteria set for pregnant and nursing women and young children. These products are also the official tuna of the American Pregnancy Association.
Canned light tuna is in the “Best Choices” category and it is fine to eat 2 to 3 servings per week. We recommend that you eat a variety of fish.
From a nutrition standpoint, water-packed tuna provides you with pure protein and a more subtle tuna flavor. Oil-packed tuna, on the other hand, has a softer texture and stronger tuna flavor. Both water-packed and oil-packed are excellent sources of protein and can be found from sustainable, non-GMO brands.
Ayam Brand™ selects only small size fishes from two species of tuna: skipjack and small yellowfin. Because the selected tuna are relatively small, they are naturally unlikely to concentrate mercury like big size predators.
Skipjack and canned light tuna, which are relatively low in mercury, can be eaten as part of a healthy diet. However, albacore, yellowfin and bigeye tuna are high in mercury and should be limited or avoided.
Is canned tuna fish good for you? Yes, canned tuna is a healthful food rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA.
#1 Pizza. Being nicknamed for the love of pizzas, this name was hard to mention in the list. However, with highly refined dough, heavily processed meat and extremely high calories, pizza is one of the unhealthiest junk food in the world.
Ayam Brand Sardines contain two times more calcium than milk and also provide your body with essential nutrients like Omega-3, calcium, iron and Vitamin B. Our delicious and rich tomato sauce provides lycopene, which is a strong antioxidant that helps to control blood pressure.
The leanest, healthiest piece of chicken you can eat is a skinless white-meat breast. When you roast chicken, leave the skin on to seal in moisture and flavor. Then remove it, and any fat underneath, before you eat. Watch out for ground chicken.
Intake of albacore canned tuna should be no more than 4 ounces (113 grams) per week ( 22 ). However, the FDA says it is safe for pregnant and breastfeeding women to eat low mercury fish, such as canned tuna made from light or skipjack tuna ( 22 ). It recommends two to three 4-ounce (113-gram) servings per week ( 22 ).
Yellowfin and albacore tuna land somewhere in between, containing around 30 micrograms of mercury per 3 ounces. Given these mercury concentrations, people may safely consume three to four servings of low-mercury tuna per week. Higher mercury tuna should be restricted to one serving per week.
The Dietary Guidelines for Americans states that to consume those higher amounts, children should only be fed fish from the “Best Choices” list that are even lower in mercury – these fish are anchovies, Atlantic mackerel, catfish, clams, crab, crawfish, flounder, haddock, mullet, oysters, plaice, pollock, salmon, ...
Skipjack are the smallest of the major tuna species, while yellowfin are larger. So, the fact the canned tuna in Australian cupboards is likely to contain smaller species is already a bonus when it comes to reducing mercury risk.
To be careful, avoid canned tuna. Choose a low-mercury fish instead. About 12.5 ounces of light tuna or 4 ounces of white tuna. About 14.5 ounces of light tuna or about 5 ounces of white tuna per week should be OK, but people who eat fish more often would be prudent to stick to low-mercury types.
Which Type of Tuna Species is the Best to Eat? The three Bluefin tuna species are highly regarded as the best tuna type. The main reason is the unique balance between the protein and fat elements. The Bluefin tunas have a higher fat content, and their flesh is meatier than other species.
This means that they are always fully cooked in the sealed can and may be eaten straight from the can without the need for additional cooking. However, you can warm them up or use them as ingredient in your favourite cooking recipe.
Canned tuna is perfectly safe to eat directly out of the can, with no further preparation necessary; however, rinsing the tuna before eating it can remove excess sodium, and in the case of tuna that is packed in oil, rinsing it can remove some of the excess calories.
Tuna steaks should not be washed before cooking - just pat them dry with some kitchen paper. Tinned tuna should be drained before use.