1000 µg = 1 mg = 0.001 g.

Tuna , per 100 g.

nutrient	unit	Blue- fin tuna ** + *	Yellow- tail tuna*	Skipjack tuna*
protein	g	22	23	22
proteinquality		38%	36%	36%
fat	g	16	1	1
omega-3 fats	g	4	0	0
alpha-linolenic acid (LNA)	mg	275	12
eicosapentanoic acid (EPA)	mg	1080	37	71
docosapentanoic acid (DPA)	mg	185	13	13
docosahexanoic acid (DHA)	mg	2290	181	185
good cholesterol	mg	38	45	47
vitamines
vitamin B1	µg	160	434	33
vitamin B2	µg	160	47	100
vitamin B3	µg	8500	9800	15420
vitamin B5	µg	660	750	420
vitamin B6	µg	460	900	850
vitamin B9	µg	15	2	9
vitamin B12	µg	4	52	2
vitamin A	µg	450	18	16
vitamin D	µg	5	16
vitamin E	µg	1000	500
vitamin K	µg	0.0	0.1
minerales
calcium	mg	40	16	29
iron	mg	1	0.7	1.3
magnesium	mg	50	50	34
phosphorus	mg	200	191	222
potassium	mg	252	444	407
sodium	mg	43	37	37
zinc	mg	0.6	0.5	0.8
copper	µg	86	64	86
manganese	µg	15	15	15
tin	µg	750
fluoride	µg	28
iodide	µg	50
boron	µg	45
selenium	µg	28	37	37

** Souci, Fachmann, Kraut; Food Composition And Nutrition Tabels

Medpharm Scientific Publishers Stuttgart

Tuna

Raw tuna has a bit salty roastbeef-like taste. If it has been frozen, the taste will be more watery. In most countries there are plenty of shops where you can get non-frozen tuna.

In Japanese restaurants generally different types of tuna are available:

Buri - is mature yellow-tail tuna (Thunnus albacares)

Hamachi - is young yellow-tail tuna

Inada - is even younger yellow tail

Chutoro - is the fattest part of the belly

Buri Toro - is the fattest part of the belly of mature (buri) tuna (and the same applies to Hamachi Toro and Inada Toro)

O-toro - is the best of the best of the fattest part of the belly, loaded with omega-3 fats.

Maguru - is the lean, bright-red, 'translucent' meat of the sides of blue-fin tuna (Thunnus thynnus).

or without frames: