Henicosapentaenoic acid Content of Fishes and Shellfishes
(Initial A)
1 mg
(per 32 g edible portion)
Abalone (canned in brine)
0 mg
(per 120 g edible portion)
Abalone (raw)
0 mg
(per 120 g edible portion)
Abalone (shiokara)
4 mg
(per 120 g edible portion)
Abalone (steamed and dried)
1 mg
(per 38 g edible portion)
Adductor muscle (canned in brine)
1 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
0 mg
(per 280 g edible portion)
Albacore (raw)
0 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
41 mg
(per 450 g edible portion)
Amberjack (raw)
Tr
(per 530 g edible portion)
Anglerfish (raw)
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