Description
The star of sushi and sashimi. Cuts range from lean akami to chutoro and fatty otoro, each with very different marbling.
鮪
まぐろ
maguro
Bluefin tuna
- Winter
Did you know?
In the Edo period toro spoiled quickly and was sometimes discarded; it became prized only with Showa-era refrigeration.
Famous produce
- Oma (Aomori), the most prized
- Nachi-Katsuura (Wakayama)
In the kitchen
- sashimi
- nigirizushi
- tekkadon
- negima nabe
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
115 kcal
- Protein 89%
- Fat 11%
- Carbohydrate 0%
| Energy | 115 kcal |
|---|---|
| Water | 70.4 g |
| Protein | 26.4 g |
| Fat | 1.4 g |
| Carbohydrate | 0.1 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0.1 g |
| Sodium | 49 mg |
|---|---|
| Potassium | 380 mg |
| Calcium | 5 mg |
| Magnesium | 45 mg |
| Iron | 1.1 mg |
| Zinc | 0.4 mg |
| Iodine | 14 µg |
| Vitamin A (RAE) | 83 µg |
|---|---|
| Vitamin D | 5 µg |
| Vitamin E (α-tocopherol) | 0.8 mg |
| Vitamin K | Tr µg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.05 mg |
| Vitamin B12 | 1.3 µg |
| Folate | 8 µg |
| Vitamin C | 2 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 10253 · Tr = trace · — = no data
