Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (Initial A) (11 - 20)

4.82 g

(per 450 g edible portion)
Amberjack (raw)
0.77 g

(per 10 g edible portion)
Anglerfish (liver, raw)
0.06 g

(per 530 g edible portion)
Anglerfish (raw)
0.14 g

(per 20 g edible portion)
Antarctic krill (boiled)
0.13 g

(per 20 g edible portion)
Antarctic krill (raw)
1.89 g

(per 250 g edible portion)
Atka mackerel (hirakiboshi)
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)
0.42 g

(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
0.33 g

(per 80 g edible portion)
Ayu sweetfish (cultured, raw)

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