Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (141 - 150)

0.54 g

(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
0.42 g

(per 120 g edible portion)
Abalone (shiokara)
0.34 g

(per 110 g edible portion)
Japanese common squid (baked)
0.02 g

(per 5 g edible portion)
Sakura shrimp (niboshi)
0.08 g

(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.27 g

(per 90 g edible portion)
Fish paste product (satsuma-age)
1.05 g

(per 540 g edible portion)
Brown sole (boiled)
0.03 g

(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
0.06 g

(per 20 g edible portion)
Oyster (cultured, raw)
0.29 g

(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)

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