Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (111 - 120)

0.88 g

(per 200 g edible portion)
Dried flounder
0.43 g

(per 60 g edible portion)
Fish paste product (tsumire)
0.14 g

(per 20 g edible portion)
Antarctic krill (boiled)
0.03 g

(per 4 g edible portion)
Firefly squid (boiled)
0.07 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
0.13 g

(per 20 g edible portion)
Antarctic krill (raw)
0.02 g

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.06 g

(per 10 g edible portion)
Japanese sand lance (ameni)
0.5 g

(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
0.06 g

(per 10 g edible portion)
Japanese icefish (raw)

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