Henicosapentaenoic acid Content of Fishes and Shellfishes
(Initial J) (11 - 20)
40 mg
(per 152 g edible portion)
Japanese pilchard (raw)
25 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
34 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
37 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
64 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
50 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
1 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
1 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
2 mg
(per 10 g edible portion)
Japanese sand lance (raw)
1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
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