Henicosapentaenoic acid Content of Foods
(41 - 50)
11 mg
(per 65 g edible portion)
Spanish mackerel (baked)
15 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
2 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
14 mg
(per 150 g edible portion)
Barracuda (raw)
14 mg
(per 155 g edible portion)
Three-line grunt (raw)
15 mg
(per 100 g edible portion)
Hard clam (tsukudani)
14 mg
(per 90 g edible portion)
Spanish mackerel (raw)
44 mg
(per 700 g edible portion)
Japanese seaperch (raw)
17 mg
(per 200 g edible portion)
Dried flounder
1 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
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