Henicosapentaenoic acid Content of Fishes and Shellfishes
(Initial S) (31 - 36)
2 mg
(per 100 g edible portion)
Sole (raw)
11 mg
(per 65 g edible portion)
Spanish mackerel (baked)
14 mg
(per 90 g edible portion)
Spanish mackerel (raw)
5 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
-
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
Tr
(per 140 g edible portion)
Swordtip squid (raw)
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