Which nutrients cause the Nutri‑Score D rating for this tuna in sunflower oil?

The high levels of total fat (21 g), saturated fat (2.3 g) and salt (1.3 g) drive the negative points, outweighing the benefits from zero sugars and high protein, leading to a Nutri‑Score of D.

How does the fat and salt content of this canned tuna affect a heart‑healthy or hypertensive diet?

The elevated fat, especially saturated fat, can increase LDL cholesterol, while the moderate salt adds to sodium intake; therefore, the product should be consumed in limited portions by those managing heart disease or high blood pressure.

Is the sunflower oil used in this product a concern for people with oil allergies?

Sunflower oil is a common allergen for some individuals; anyone known to react to sunflower or other seed oils should avoid this tuna or check the label for precise allergen statements.

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Atún en Aceite de Girasol

Fish Meat Eggs

Product Insights

Atún en Aceite de Girasol is a canned tuna product packed in sunflower oil, belonging to the fish and seafood group (pnns_groups: Fish Meat Eggs, Fish and seafood). It delivers 21 g of protein and zero sugars per 100 g, but also contains 21 g of fat, 2.3 g of saturated fat and 1.3 g of salt, resulting in a high energy value of 273 kcal and a Nutri‑Score of D. The product is classified as ultra‑processed (NOVA 4), reflecting the addition of oil and the canning process, which contributes to its high fat content despite the protein advantage.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy Kcal273 kcal

Fat21 g

Saturated Fat2.3 g

Carbohydrates0 g

Sugars0 g

Comparative Analysis

Compared with the average canned‑food profile, this tuna contains far more fat (21 g vs 6.6 g per 100 g) while its salt (1.3 g) and sugar (0 g) levels are well below the typical 5.3 g and 1 g respectively.

84%

35%

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Frequently Asked Questions

Everything you need to know about Atún en Aceite de Girasol.

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