Henicosapentaenoic acid Content of Fishes and Shellfishes
(71 - 80)
6 mg
(per 73 g edible portion)
Scallop (boiled)
1 mg
(per 50 g edible portion)
Hard clam (baked)
1 mg
(per 26 g edible portion)
Mussel (raw)
4 mg
(per 90 g edible portion)
Barracuda (baked)
1 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
2 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
6 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
-
(per 3 g edible portion)
Sea cucumber (konowata)
5 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
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