Docosahexaenoic acid, concentrated in brain and retinal tissue.
Every figure here is per 100 g of the food, not per serving. That makes foods comparable to each other, but it is not how anyone eats: 100 g of a dried spice and 100 g of a leafy green are very different portions, so a high position in this list does not tell you what a meal contributes.
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
No FDA Daily Value is established for dha (omega-3), so no % DV is shown.
24 entries with a measured dha (omega-3) value, highest first.
Scomber scombrus
A fast-swimming oily fish with dark, strongly flavoured flesh that spoils quickly and is therefore often smoked or canned. It is…
Engraulis encrasicolus
Tiny oily fish usually sold salt-cured and packed in oil, where months of curing dissolves the flesh into an intensely savoury…
Salmo salar
An anadromous fish that feeds at sea and returns to fresh water to spawn. Its pink flesh comes from astaxanthin accumulated…
Salmo salar
The great majority of salmon sold worldwide, raised in sea pens on formulated feed. It is consistently fattier than wild salmon,…
Sardina pilchardus
Small schooling fish canned whole with their soft, edible bones intact. Being short-lived plankton feeders low in the food chain,…
Mytilus edulis
Rope- or bottom-grown bivalves that need no feed input, making them one of the lowest-impact animal foods produced. They open…
Katsuwonus pelamis
Almost always skipjack, a small fast-growing tuna, cooked and canned in water or oil. It is a distinctly different product from…
Crassostrea virginica
Filter-feeding bivalve molluscs, farmed and wild-harvested, whose flavour tracks the water they grew in closely enough that…
Gadus morhua
A large cold-water groundfish with lean, flaky white flesh that stores its oil in the liver rather than the muscle. That anatomy…
Gallus gallus domesticus
The fat-soluble half of the egg, carrying essentially all of its fat, cholesterol, fat-soluble vitamins, choline and carotenoid…
Penaeus spp.
Decapod crustaceans, the most traded seafood in the world by value and now largely farmed. Their shells contain astaxanthin bound…
Gallus gallus domesticus
A complete package of protein, fat and micronutrients built to grow a chick, split between a protein-and-water white and a…
Chenopodium quinoa
A pseudocereal seed from a plant related to spinach and beet, cooked and used as a grain. The USDA reference entry is for the…
Gallus gallus domesticus
The pectoral muscle of the chicken, made up largely of fast-twitch fibres, which is why it is pale and low in fat compared with…
Gallus gallus domesticus
Dark leg meat, richer in myoglobin, fat and connective tissue than breast because these are the muscles the bird actually uses.…
Meleagris gallopavo
The white pectoral muscle of the domestic turkey, leaner and larger-grained than chicken breast. Fresh roasting joints and…
Bos taurus
The metabolic and storage organ of cattle, and consequently one of the most nutrient-concentrated foods in the human diet by a…
Bos taurus
Cow milk with its fat left in, standardised to around 3.25% in most markets and almost always pasteurised. It is an emulsion in…
Cervidae spp.
Meat from deer, whether wild-harvested or farmed. Because the animals are active and rarely grain-finished, the carcass carries…
A hard cheese aged a year or more, during which enzymes break down protein into free amino acids and the crystalline tyrosine…
A fresh, unripened cheese made by acidifying milk and draining the curd without pressing, leaving the loose grains in a little…
Animal bones and connective tissue simmered for many hours, which hydrolyses collagen into gelatin and gives the cooled liquid…
Gallus gallus domesticus
A small, soft organ meat with a milder flavour and finer texture than beef liver, which is why it dominates pâtés and parfaits.…
Sus scrofa domesticus
A small muscle running along the inside of the spine that does almost no work, making it the leanest and most tender cut on the…