Docosahexaenoic acid (DHA) Content of Fishes and Shellfishes
(171 - 180)
14 mg
(per 20 g edible portion)
Oyster (cultured, raw)
62 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
462 mg
(per 800 g edible portion)
Common octopus (raw)
10 mg
(per 50 g edible portion)
Hard clam (baked)
232 mg
(per 540 g edible portion)
Brown sole (baked)
59 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
52 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in oil)
137 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
6 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
447 mg
(per 710 g edible portion)
Common octopus (boiled)
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