Table 4. Daily average contents of 8 oz. per week of cooked fish, with comparison to other daily fat sources.

Food	USDA	Fat	Fat Energy	LA	ALA	EPA	DPA	DHA	LA/ALA
	no.	g	kcal*	g	g	g	g	g
Tuna, light, canned in water	15121	0.311	2.8	0.005	0.001	0.009	0.001	0.064	7.0
Tilapia, farmed	15262	0.859	7.8	0.092	0.015	0.002	0.019	0.042	6.3
Halibut with skin, Alaska	35188	0.885	8.0	0.006	0.003	0.079	0.017	0.118	2.0
Salmon, sockeye, Pacific	15273	1.508	13.6	0.035	0.018	0.111	0.029	0.211	1.9
Catfish, channel, farmed†	15234	1.926	17.4	0.294	0.021	0.007	0.006	0.022	14.0
Trout, rainbow, farmed†	15240	2.004	18.1	0.181	0.023	0.084	0.035	0.201	7.9
Salmon, Atlantic, farmed†	15236	4.352	39.3	0.350	0.058	0.335	0.153	0.430	6.1
Average of high- and low-fat fish		1.692	15.3	0.138	0.020	0.090	0.037	0.155	6.5
Milk products, conventional‡	--	--	313	0.92	0.170	0.027	0.040	--	5.4
Milk products, organic‡	--	--	313	0.68	0.273	0.035	0.047	--	2.5
Diet scenario non-dairy fat, typical LA§	--	--	380	9.91	0.79	--	--	--	12.6
Diet scenario non-dairy fat, low LA§	--	--	380	5.90	1.17	--	--	--	5.1

^* Based on 9.02 kcal/g of fish fat (USDA).

†Cooked fish values, estimated from USDA's raw fish values × 1.2.

‡Fat energy from Table 1 (moderate dairy intake, average- or high-fat diet, 33% or 45% fat energy). FA amounts

calculated from Table 2 values (sample calculation in Table 3).

§Fat energy from Table 1 (moderate dairy intake, average-fat diet, 33% fat energy). FA amounts calculated as

shown in Table 3 sample calculation and footnote.