Docosahexaenoic acid (DHA) Content of Fishes and Shellfishes
(111 - 120)
36 mg
(per 10 g edible portion)
Japanese icefish (raw)
234 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
1145 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
198 mg
(per 60 g edible portion)
Fish paste product (tsumire)
224 mg
(per 170 g edible portion)
Yellow sea bream (raw)
32 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
47 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
16 mg
(per 5 g edible portion)
Sakura shrimp (dried)
31 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
58 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
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