Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (31 - 40)

2.43 g

(per 95 g edible portion)
Coho salmon (cultured, raw)
2.29 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
2.4 g

(per 95 g edible portion)
Red sea bream (cultured, baked)
1.72 g

(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
1.51 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.22 g

(per 18 g edible portion)
Japanese anchovy (raw)
0.5 g

(per 45 g edible portion)
Sandfish (namaboshi)
1.42 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
3.59 g

(per 170 g edible portion)
Mackerel (baked)
3.83 g

(per 186 g edible portion)
Chinook salmon (baked)

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