Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (Initial S) (1 - 10)

0.01 g

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

(per 5 g edible portion)
Sakura shrimp (dried)
0.02 g

(per 5 g edible portion)
Sakura shrimp (niboshi)
0.5 g

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

(per 65 g edible portion)
Sandfish (raw)
0.19 g

(per 73 g edible portion)
Scallop (boiled)
0.12 g

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

(per 3 g edible portion)
Sea cucumber (konowata)
-

(per 20 g edible portion)
Sea cucumber (raw)
0.03 g

(per 17 g edible portion)
Sea urchin (neri-uni)

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