Docosahexaenoic acid (DHA) Content of Fishes and Shellfishes
(151 - 160)
96 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
121 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
22 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
28 mg
(per 25 g edible portion)
Pacific cod (milt)
99 mg
(per 90 g edible portion)
Croaker (baked)
418 mg
(per 950 g edible portion)
Croaker (raw)
231 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
5 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
25 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
10 mg
(per 26 g edible portion)
Mussel (raw)
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