ChattyCathy wrote:
> Michel wrote:
> > "Vilco" > scripsit in
> t:
>
> >> If you can find the spanish "Consorcio" tuna in
> >> olive oil, give it a try: it's very good. Another one, a tad
> >> more expensive and a tad better, is "San Cusumano" from
> >> Sicily: best texture ever for boxed tuna. Sadly San Cusumano
> >> is not as widespread as Consorcio.
>
> > However, are these low in salt (which was, and remains, the topic)?
>
> Ahem. Tuna comes from the sea, which has salt in it (IIRC) - so just how
> "low in salt" would you like it?

Actually that the beast lives in the sea has no effect on the
percentage of salt in its flesh... the animals glands maintain a
particular sodium level. But all food contains salt... what's
printed on labels is "No Salt Added", but all food contains salt
naturally... there is no such thing as a salt free diet, without salt
you die.

The flesh of various finned seafood contains about the same proportion
of sodium as the various cuts of beef.

http://www.wholefoodsmarket.com/prod...utrifacts.html

http://www.askthemeatman.com/beef_nu...nal_values.htm