Henicosapentaenoic acid Content of Fishes and Shellfishes
(Initial M)
48 mg
(per 170 g edible portion)
Mackerel (baked)
59 mg
(per 220 g edible portion)
Mackerel (boiled)
80 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
70 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
95 mg
(per 720 g edible portion)
Mackerel (raw)
27 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
244 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
4 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
1 mg
(per 26 g edible portion)
Mussel (raw)
