Henicosapentaenoic acid Content of Fishes and Shellfishes
(111 - 120)
7 mg
(per 540 g edible portion)
Brown sole (baked)
5 mg
(per 540 g edible portion)
Brown sole (raw)
0 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
7 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
1 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
-
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
-
(per 20 g edible portion)
Sea cucumber (raw)
-
(per 16 g edible portion)
Sea urchin (tsubu-uni)
-
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
1 mg
(per 110 g edible portion)
Japanese common squid (baked)
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