Henicosapentaenoic acid Content of Fishes and Shellfishes
(11 - 20)
42 mg
(per 80 g edible portion)
Hairtail (raw)
50 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
34 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
60 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
37 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
40 mg
(per 130 g edible portion)
Pacific saury (baked)
40 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
440 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
42 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
80 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
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