Henicosapentaenoic acid Content of Foods
(61 - 70)
1 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
2 mg
(per 20 g edible portion)
Antarctic krill (boiled)
1 mg
(per 48 g edible portion)
Hard clam (boiled)
1 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
9 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
7 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
5 mg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
6 mg
(per 130 g edible portion)
Horse mackerel (raw)
5 mg
(per 60 g edible portion)
Fish paste product (tsumire)
1 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
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