Which of the following fish is considered low in omega-3 fatty acids?

Tilapia is considered low in omega-3 fatty acids compared to other fish like salmon, mackerel, and sardines. While all fish have some omega-3 fatty acids, the levels can vary significantly. Salmon, mackerel, and sardines are well-known for their high content of these beneficial fats, which are essential for heart health, brain function, and reducing inflammation. Tilapia, however, has a much lower concentration of omega-3s, making it a less favorable choice for those specifically looking to increase their intake of these important nutrients. This characteristic defines tilapia's nutritional profile, distinguishing it from the others that are rich sources of omega-3 fatty acids.