Seafood
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You should eat fish a couple times a week. The federal government's latest dietary guidelines, released in early 2011, suggest a specific amount—8 ounces a week—to get an average total daily intake of 250 mg. of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two main types of omega-3s. Here's a look at some popular fish and shellfish and their approximate total content of those two fatty acids per 4-ounce portion:
- Salmon (Atlantic, Chinook, Coho): 1,200-2,400 mg.
- Anchovies: 2,300-2,400 mg.
- Yellowfin tuna: 150-350; canned: 150-300 mg.
- Sardines: 1,100-1,600 mg.
- Trout: 1,000-1,100 mg.
- Crab: 200-550 mg.
- Cod: 200 mg.
- Scallops: 200 mg.
- Lobsters: 200 mg.
- Tilapia: 150 mg.
- Shrimp: 100 mg.

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