Henicosapentaenoic acid Content of Fishes and Shellfishes
(Initial P) (11 - 17)
65 mg
(per 150 g edible portion)
Pacific saury (raw)
0 mg
(per 960 g edible portion)
Pink salmon (baked)
54 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
0 mg
(per 960 g edible portion)
Pink salmon (raw)
155 mg
(per 960 g edible portion)
Pink salmon (salted)
-
(per 9 g edible portion)
Pond smelt (raw)
1 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
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