Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (41 - 50)

12.08 g

(per 1310 g edible portion)
Red sea bream (cultured, raw)
0.43 g

(per 25 g edible portion)
Mezashi (baked)
1.59 g

(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
4.25 g

(per 220 g edible portion)
Mackerel (boiled)
0.63 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0.62 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.6 g

(per 35 g edible portion)
Pacific herring (migaki-nishin)
16.32 g

(per 960 g edible portion)
Pink salmon (baked)
1.1 g

(per 65 g edible portion)
Spanish mackerel (baked)
0.68 g

(per 40 g edible portion)
Common Japanese conger (steamed)

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