Icosapentaenoic acid Content of Fishes and Shellfishes
230 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
4125 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
1890 mg
(per 90 g edible portion)
Chum salmon (sujiko)
1800 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
480 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
480 mg
(per 30 g edible portion)
Chum salmon (ikura)
1400 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
731 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
1040 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
1186 mg
(per 152 g edible portion)
Japanese pilchard (baked)
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