What is the difference between solid white and chunk light tuna?
It’s all in the species.
Albacore tuna is the only tuna that can be classified as white-meat tuna. It’s canned in larger chunks.
Tuna labeled “light” or “chunk light” is commonly from the skipjack species. It’s pinker, and comes in smaller chunks or flakes. This is the most commonly packed canned tuna.
Yellowfin tuna, which has a light pink flesh and falls under the “light” category, is used, too.
Tuna comes in many varieties on grocery shelves. Some is sold in pouches, which are an easy lunch option. Some is seasoned or marinated.
Pay attention to the label. All canned tuna is cooked, then packed in oil or water. Tuna packed in oil will have more calories. Much canned tuna has high sodium. Some brands now have low- or reduced-sodium varieties.
A key recommendation of the 2010 Dietary Guidelines for Americans is to consume more seafood, about 8 ounces a week. Seafood contains healthy fats associated with helping to reduce the risks of heart disease.
— Susan M. Selasky
Detroit Free Press
