Docosahexaenoic acid (DHA) Content of Fishes and Shellfishes
(41 - 50)
846 mg
(per 150 g edible portion)
Barracuda (raw)
200 mg
(per 25 g edible portion)
Mezashi (baked)
1730 mg
(per 186 g edible portion)
Chinook salmon (baked)
1980 mg
(per 220 g edible portion)
Mackerel (boiled)
5247 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
935 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
3654 mg
(per 1050 g edible portion)
Alfonsino (raw)
8064 mg
(per 960 g edible portion)
Pink salmon (baked)
567 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
691 mg
(per 155 g edible portion)
Three-line grunt (raw)
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