EXPLORE A NUTRIENT
PUFA 20:5 n-3 (EPA)
Discover how amounts vary across foods, on a shared basis for comparison.
Understand this nutrient ↓What is it?
Fatty-acid notation 20:5 specifies 20 carbons and 5 double bonds. Listed forms remain separate. [1] [2]
This reference form does not represent every form included in the USDA quantity.
Description, source and attribution
Reference depiction: eicosapentaenoic acid. Formula C20H30O2; PubChem CID 5282847; charge 0. This specified form does not represent every form or molecule included in the USDA quantity. The free-acid reference does not imply that food fatty acids are unesterified.
PubChem Compound 5282847, 2D Structure. NCBI / National Library of Medicine. Source · Reuse terms
Source check:
A COMMON BASIS
Foods, per 100 g
152 foods with data 54 not reported, excluded from ranking
- Fig
Figs, raw, exactly as identified by USDA.
0 g - Flaxseed
Flaxseed; source does not specify grinding.
0 g - Ginger
Raw ginger root.
0 g - Goat meat
Goat meat, roasted, as classified by USDA under game meat.
0 g - Goose
Goose, domesticated, meat only, cooked, roasted, exactly as identified by USDA.
0 g - Gooseberry
Gooseberries, raw, exactly as identified by USDA.
0 g - Gouda cheese
Cheese, gouda, exactly as identified by USDA.
0 g - Pink and red grapefruit
Raw pink and red grapefruit, all areas.
0 g - Green peas
Green peas, boiled, drained, without salt.
0 g - Guava
Common guava, raw.
0 g - Honey
Honey; floral source not specified.
0 g - Jackfruit
Jackfruit, raw, exactly as identified by USDA.
0 g
All results are sorted before pagination. Bars compare amounts within this search; they do not indicate health benefits. Not reported does not mean zero.
UNDERSTAND THE DATA
The nutrient, in context
How to read this ranking
This page compares PUFA 20:5 n-3 (EPA) (PUFA 20:5 n-3 (EPA)), in g per 100 g of food.
Chemical forms and measurement methods remain separate. “Not reported” means a value is unavailable, not that the food contains zero. A food’s rank does not determine your individual needs or diagnose a deficiency.
This NIH fact sheet discusses the nutrient family. PUFA 20:5 n-3 (EPA) is the specific USDA measurement on this page. Do not apply family intake recommendations directly to this form or unit; use the definitions, population groups, and food/supplement distinctions in the source.
NIH · OFFICE OF DIETARY SUPPLEMENTS
Omega-3 Fatty Acids: Fact Sheet for Consumers
Original text published by NIH, including intake tables by age and sex, cautions, and the population context the source states. Bitameans has not performed an independent medical review or adapted these recommendations to your personal circumstances.
What are omega-3 fatty acids and what do they do?
Omega-3 fatty acids are found in foods, such as fish and flaxseed, and in dietary supplements, such as fish oil.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. DHA and EPA are found in fish and other seafood.
ALA is an essential fatty acid, meaning that your body can’t make it, so you must get it from the foods and beverages you consume. Your body can convert some ALA into EPA and then to DHA, but only in very small amounts. Therefore, getting EPA and DHA from foods (and dietary supplements if you take them) is the only practical way to increase levels of these omega-3 fatty acids in your body.
Omega-3s are important components of the membranes that surround each cell in your body. DHA levels are especially high in retina (eye), brain, and sperm cells. Omega-3s also provide calories to give your body energy and have many functions in your heart, blood vessels, lungs, immune system, and endocrine system (the network of hormone-producing glands).
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Identity and structure sources
- PubChem Compound 5282847: Eicosapentaenoic Acid · Accessed 2026-09-13
- USDA FoodData Central: Foundation Foods Documentation · Accessed 2026-09-13