Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (151 - 160)

0.01 g

(per 5 g edible portion)
Pacific cod (denbu)
0.35 g

(per 125 g edible portion)
Japanese common squid (boiled)
0.03 g

(per 26 g edible portion)
Mussel (raw)
0.38 g

(per 190 g edible portion)
Japanese common squid (raw)
0.05 g

(per 20 g edible portion)
Mantis shrimp (boiled)
0.19 g

(per 73 g edible portion)
Scallop (boiled)
0.65 g

(per 540 g edible portion)
Brown sole (raw)
0.09 g

(per 40 g edible portion)
Fish paste product (datemaki)
0.01 g

(per 3 g edible portion)
Sea cucumber (konowata)
0.06 g

(per 25 g edible portion)
Adductor muscle (niboshi)

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