Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (161 - 170)

0.23 g

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.17 g

(per 140 g edible portion)
Pacific cod (dried split)
0.77 g

(per 540 g edible portion)
Brown sole (baked)
0.21 g

(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
0.01 g

(per 5 g edible portion)
Sakura shrimp (boiled)
0.59 g

(per 280 g edible portion)
Albacore (raw)
0.01 g

(per 7 g edible portion)
Blue sprat (raw)
0.14 g

(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.02 g

(per 48 g edible portion)
Hard clam (boiled)
0.52 g

(per 430 g edible portion)
Flying fish (raw)

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