Health & Beauty

EPA Fatty Acids Omega-3

EPA-Fatty-Acids-Omega-3

The best sources of EPA Fatty Acids Omega-3

Food Servings (g)            
1 Herring Pacific or Atlantic, baked 100 g (3 ½ oz) 0,9-1,2 g
2 Fresh salmon or canned 100 g (3 ½ oz) 0,3-1,0 g
3 Grilled Atlantic herring in oven 100 g (3 ½ oz) 0,8-1,0 g
4 Sablefish smoked or baked 100 g (3 ½ oz) 0,9 g
5 Pacific oysters, raw, steamed or boiled 100 g (3 ½ oz)
(de 2 à 4 moyennes)
0,4-0,9 g
6 Caviar black and red, granular 30 g (1 oz) 0,8 g
7 Greenland halibut (turbot) grilled 100 g (3 ½ oz) 0,7 g
8 Spanish mackerel (mackerel) or blue, toasted 100 g (3 ½ oz) 0,5-0,7 g
9 Cisco (lake herring) smoked 100 g (3 ½ oz) 0,6 g
10 Canned sardines with bones 100 g (3 ½ oz) 0,5 g
11 Rainbow trout or lake whitefish, broiled 100 g (3 ½ oz) 0,4-0,5 g
12 Sea bass (Atlantic) baked 100 g (3 ½ oz) 0,4 g
13 Bluefin tuna or smelt of America, baked 100 g (3 ½ oz) 0,4 g
14 Prawns, steamed or boiled 100 g (3 ½ oz) 0,3 g
15 Crab, steamed or boiled 100 g (3 ½ oz) 0,3 g
16 Hake baked 100 g (3 ½ oz) 0,3 g
17 Bar grilled freshwater 100 g (3 ½ oz) 0,3 g
18 Canned shrimp 100 g (3 ½ oz) 0,3 g
19 Grilled sturgeon 100 g (3 ½ oz) 0,3 g
20 Flatfish (flounder, sole), toasted 100 g (3 ½ oz) 0,2 g

 

Bibliography

Mr. Desaulniers, Dubost, Mr. Food Composition Table. Volumes 1 and 2. Department of Nutrition, University of Montreal. c2003.
Health Canada. Canadian Nutrient File items, 2001 version b.
U. S. Department of Agriculture (USDA). National Nutrient Database for Standard Reference. (19 January 2011).
Health Canada, Canadian Nutrient File items, 2005 version.
Health Canada. Canadian Nutrient File items, 2010 version
Houde-Nadeau, Michele, Dietary Reference Intakes. (2004) In: Chagnon Decelles D Daignault Gélinas M, L Lavallée Côté et al. Nutrition Clinic Manual, 3rd ed. Montreal, Professional College of Dietitians of Québec, 1997.
And Institute of Medicine Food and Nutrition Board. Dietary refrence Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty acids, Cholesterol, Protein, and Amino acids. National Academy of Sciences, Washington, DC 2002. Pre-publication copy.
Health Canada, Office of Policy and Promotion Nutrition Directorate, Health Products and Food. Consumer’s Guide to the DRIs (Dietary Reference Intakes).
Health Canada. Dietary Reference Intakes, 2008 version.

About the author

Paul Morris

Paul Morris is an entrepreneur, consultant and author. He is an advisor at Xpert Automation, a tech-based business incubator focused on scalable startups, and founder of ContentFy.

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