Table 5.
Estimation of the amount of n-3 provided per gram of seafood, per serving (150 g) and per day after ingestion of one serving of fatty, medium fatty, and white fresh fishes, mollusks and crustaceans that are typically consumed in Spain.
| Fatty Acids per Serving (g fat/150 g) | Amount of n-3 LC-PUFA (mg) per Gram of Seafood | Amount of n-3 LC-PUFA (g) per Serving of Seafood (150 g) | mg/d of n-3 LC-PUFA Provided with the Ingestion of One Serving per Week | |
|---|---|---|---|---|
| Fatty fishes | ||||
| Salmon | 16.2 | 9 ± 1 | 1.4 ± 0.1 | 200 ± 17 |
| Mackerel | 16.1 | 32 ± 3 | 4.8 ± 0.5 | 681 ± 74 |
| Sardine | 10.1 | 13 ± 2 | 1.9 ± 0.3 | 271 ± 45 |
| Gilt-head | 9.7 | 12 ± 1 | 1.9 ± 0.2 | 267 ± 30 |
| Anchovy | 8.5 | 18 ± 2 | 2.7 ± 0.4 | 388 ± 52 |
| Medium fatty fishes | ||||
| Blue shark | 6.1 | 13 ± 0 | 1.9 ± 0.0 | 276 ± 5 |
| Swordfish | 5.7 | 4 ± 1 | 0.6 ± 0.1 | 92 ± 18 |
| Red mullet | 5.0 | 10 ± 1 | 1.4 ± 0.1 | 204 ± 15 |
| Tuna | 4.5 | 6 ± 1 | 0.9 ± 0.1 | 129 ± 20 |
| White fishes | ± | ± | ± | |
| Scad | 2.1 | 3 ± 1 | 0.5 ± 0.1 | 70 ± 12 |
| Megrim | 2.0 | 5 ± 0 | 0.7 ± 0.0 | 104 ± 5 |
| Hake | 1.9 | 3 ± 0 | 0.4 ± 0.1 | 62 ± 11 |
| Perch * | 1.7 | 3 ± 0 | 0.4 ± 0.0 | 56 ± 4 |
| European seabass | 1.4 | 1 ± 0 | 0.2 ± 0.0 | 31 ± 3 |
| Common Sole | 1.4 | 3 ± 0 | 0.4 ± 0.0 | 63 ± 4 |
| Pangasius * | 1.3 | 0 ± 0 | 0.0 ± 0.0 | 3 ± 1 |
| Codfish | 1.1 | 4 ± 0 | 0.5 ± 0.0 | 78 ± 2 |
| European hake | 0.9 | 3 ± 0 | 0.4 ± 0.0 | 56 ± 1 |
| Blue whiting | 0.7 | 2 ± 0 | 0.3 ± 0.0 | 46 ± 1 |
| Anglerfish | 0.6 | 2 ± 0 | 0.2 ± 0.0 | 33 ± 2 |
| Fresh mollusks and crustacean | ||||
| Shrimp | 1.9 | 5 ± 0 | 0.7 ± 0.0 | 98 ± 3 |
| Mussel | 2.0 | 5 ± 0 | 0.7 ± 0.1 | 102 ± 7 |
| Clam | 1.7 | 4 ± 0 | 0.6 ± 0.0 | 83 ± 3 |
| Squid | 1.5 | 6 ± 0 | 0.8 ± 0.0 | 119 ± 1 |
| Cuttlefish | 1.1 | 3 ± 0 | 0.4 ± 0.0 | 64 ± 3 |
Fishes were classified depending on their lipid content: 1) fatty (6–25% fat), 2) medium fatty (2.5–6% fat) and 3) lean fish (<2.5% fat) [1]. * Indicates freshwater fish. The calculation of the amount of fatty acid per serving is based on data collected from the Spanish food composition database (BEDCA) [17], except the blue shark, for which data are from the United States Department of Agriculture Food Composition Databases (USDA) [18], multiplied by a correction factor based on the average chain length of the fatty acids [21]. The suggested factor is 0.9 for fatty fish, and medium fatty fish have been considered as fatty fish for this factor. The suggested factor is 0.7 for lean fish, and mollusks and crustaceans have been considered as lean fish for this factor. To convert percentages of individual fatty acids to mg/g fish we multiplied the percentage of each individual fatty acid by the amount of total fatty acids calculated for the fish and divided by 100. Individual n-3 LC-PUFA were added to calculate total n-3 LC-PUFA (mg/g fish) included in Table 5. A serving of seafood is considered to weigh 150 g [22]. To calculate the amount of n-3 LC-PUFA (g) per serving of seafood (150 g) we multiplied the amount of n-3 LC-PUFA fatty acids per g fish by 150 g. Estimations of the amount of how much n-3 LC-PUFA would be provided per day after the ingestion of one serving per week of fishery products were calculated considering the amount of total n3- LC-PUFA provided by one serving divided per 7 days and expressed as mg/d. These data must only be taken as a guide or approximation.