Henicosapentaenoic acid Content of Fishes and Shellfishes
(1 - 10)
27 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
64 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
65 mg
(per 150 g edible portion)
Pacific saury (raw)
244 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
94 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
29 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
389 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
37 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
53 mg
(per 152 g edible portion)
Japanese pilchard (baked)
40 mg
(per 152 g edible portion)
Japanese pilchard (raw)
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