Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (181 - 190)

0.12 g

(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
0.29 g

(per 210 g edible portion)
Skipjack, Processed product (namari)
0.16 g

(per 315 g edible portion)
Horsehair crab (boiled)
0.16 g

(per 120 g edible portion)
Abalone (steamed and dried)
0.85 g

(per 1780 g edible portion)
King crab (boiled)
0.12 g

(per 100 g edible portion)
Scallop (raw)
0.02 g

(per 50 g edible portion)
Freshwater clam (raw)
0.12 g

(per 230 g edible portion)
Bar-tailed flathead (raw)
0.01 g

(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.75 g

(per 800 g edible portion)
Common octopus (raw)

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