Docosahexaenoic acid (DHA) Content of Fishes and Shellfishes
(21 - 30)
357 mg
(per 30 g edible portion)
Mezashi (raw)
1702 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
2080 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
2470 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
988 mg
(per 152 g edible portion)
Japanese pilchard (raw)
837 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
1200 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
1140 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
248 mg
(per 45 g edible portion)
Sandfish (namaboshi)
1045 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
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