Eicosapentaenoic acid, a long-chain omega-3 found mainly in oily fish and algae.
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 epa (omega-3), so no % DV is shown.
24 entries with a measured epa (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…
Salmo salar
The great majority of salmon sold worldwide, raised in sea pens on formulated feed. It is consistently fattier than wild salmon,…
Engraulis encrasicolus
Tiny oily fish usually sold salt-cured and packed in oil, where months of curing dissolves the flesh into an intensely savoury…
Sardina pilchardus
Small schooling fish canned whole with their soft, edible bones intact. Being short-lived plankton feeders low in the food chain,…
Salmo salar
An anadromous fish that feeds at sea and returns to fresh water to spawn. Its pink flesh comes from astaxanthin accumulated…
Mytilus edulis
Rope- or bottom-grown bivalves that need no feed input, making them one of the lowest-impact animal foods produced. They open…
Crassostrea virginica
Filter-feeding bivalve molluscs, farmed and wild-harvested, whose flavour tracks the water they grew in closely enough that…
Penaeus spp.
Decapod crustaceans, the most traded seafood in the world by value and now largely farmed. Their shells contain astaxanthin bound…
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…
Katsuwonus pelamis
Almost always skipjack, a small fast-growing tuna, cooked and canned in water or oil. It is a distinctly different product from…
Helianthus annuus
The hulled kernels of the sunflower, one of the densest common food sources of vitamin E. The USDA reference entry is for the…
Gallus gallus domesticus
The fat-soluble half of the egg, carrying essentially all of its fat, cholesterol, fat-soluble vitamins, choline and carotenoid…
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…
Syzygium aromaticum
The dried flower buds of Syzygium aromaticum, one of the most aromatic spices in common use. The USDA entry is per 100 g of…
Gallus gallus domesticus
Dark leg meat, richer in myoglobin, fat and connective tissue than breast because these are the muscles the bird actually uses.…
A fresh, unripened cheese made by acidifying milk and draining the curd without pressing, leaving the loose grains in a little…
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…
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…
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…
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.…