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Northern Catch CHUNK LIGHT TUNA in OIL
Photo: Open Food Facts contributors (CC BY-SA)

Canned tunas

Northern Catch CHUNK LIGHT TUNA in OIL

142 g

Excellent out of 100 High confidence
  • Contains seed oils
  • No additives
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Why it scores 94

Northern Catch CHUNK LIGHT TUNA in OIL scores 94 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Protein 29.2 g / 100 g: A good source of protein. Info
  3. Salt 0.8 g / 100 g: High in salt. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

CHUNK LIGHT TUNA in OIL

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−2.5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [5]
subtotal−8

Nutrition per 100 g

  • Salt 0.8 g / 100 g
    Strong High in salt. [6]
  • Protein 29.2 g / 100 g
    Info A good source of protein. [7]
subtotal+1

Bonuses

  • No additives
    Info No food additives in the ingredient list. [5]
subtotal+3
TOTAL 94Excellent

100 − 6.5 = 93.5 → 94

GTIN 04061461004187 · 2026-05-04

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy142 kcal
Fat2.2 g
Saturated fat0.9 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein29.2 g
Salt0.8 g

Serving: 113g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Skip jack tuna (Katsuwonus pelamis), soybean oil, vegetable broth, salt.

Allergens and diets

Contains: Soy, Fish

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest canned tunas in the US

More from Northern Catch

Sources

  1. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  7. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov