Docosahexaenoic acid (DHA) Content of Fishes and Shellfishes
360 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
5813 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
780 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
2160 mg
(per 90 g edible portion)
Chum salmon (sujiko)
600 mg
(per 30 g edible portion)
Chum salmon (ikura)
3420 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
12240 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
45900 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
2720 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
1785 mg
(per 150 g edible portion)
Pacific saury (raw)
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