Fatty acids (Total) Content of Fishes and Shellfishes (Initial A) (11 - 20)

15.26 g

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

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

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

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

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

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

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

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

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

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

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