Henicosapentaenoic acid Content of Fishes and Shellfishes
(21 - 30)
25 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
49 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
70 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
195 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
3 mg
(per 18 g edible portion)
Japanese anchovy (raw)
54 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
48 mg
(per 170 g edible portion)
Mackerel (baked)
59 mg
(per 220 g edible portion)
Mackerel (boiled)
38 mg
(per 200 g edible portion)
With ovary (raw)
9 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
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